Ingredients
- 100g sugar plus 2 tbsp extra
- 120g macadamia nuts
- 400g peeled ripe pink guava (about 450g whole)
- 4 tbsp OP rum
- 125g unsalted butter
- 1 egg
- 150g plain flour
- 1 tsp baking powder
- pinch salt
- 1/4 cup apricot jam
Method
Finely grind 2 tbsp sugar and macadamias in a food processor, remove and set aside. Set aside 2 guavas and place the rest in the food processor. Halve the reserved guava lengthways and scoop out the seedy pulp with a small spoon. Add this pulp to the processor.
Meanwhile, cut the 4 halves into 4 slices each and set aside. Add 2 tbsp rum to the guava pulp and puree in the processor then pass through a sieve.
Butter and flour a 24cm cake pan and preheat the oven to 190C.
In a mixer, cream the butter and the sugar. Add the egg and mix till fluffy. Add the guava puree. Sift flour, baking powder and salt together and add a little at a time on low speed. Finally, add the sugar and nuts.
Spread the mixture evenly in the pan and press the guava slices randomly on top. Bake for 30 minutes.
In a saucepan bring the apricot jam and remaining rum to a simmer till liquid. After it's cooked, glaze the torte with a brush while hot.
Cool before serving.
Makes one 24cm torte.
