Pecans and guavas are in season in Sydney and we are blessed with a bumper crop of each this year. This cake combines these two fruits into a dense nutty torte with a crumble topping, perfect with a good dollop of double cream and cup of coffee or tea.

Guava, Pecan and Crumble Torte

Ingredients:

• 120g pecan nuts, finely ground
• 450g  ripe pink guavas
• 125 g butter, softened at room temperature
• 100g sugar
• 2 Tbsp Nocello Walnut  liqueur or rum
• 1 egg, at room temperature, lightly beaten
• 150g plain flour
• 1 tsp baking powder
• Pinch salt

Crumble Topping

• 1 Tblsp brown sugar
• 1/2 tsp. cinnamon
• 1/4 cup flour
• 28 g  butter

Method:

1. Preheat oven to 180 C
2. Line the bottom of a  22cm spring form cake tin with a double layer of baking paper by laying it across the bottom and then securing the side over it to make a tight fit then butter the sides and sprinkle with fine breadcrumbs to cover all the surface well
3. Sift the flour, baking powder and salt
4. Peel the guavas and set 2 aside
5. Take the 2 guavas kept aside and cut and scoop the pulp at the centre and seeds out, then cut the guava halves into 8 slices and set aside.
6. Then cut the rest of the guavas lengthwise scooping out the seeds and pulp at the centre
7.  Place these guavas in a jug and pulse with a stick blender until puréed
8. Cream the butter and the sugar in a cake mixer
9. Add the lightly beaten egg slowly to the creamed butter, mixing vigorously
10. Add 2 Tblsp Nocello or rum mixing well
11. Add the guava puree and combine
12. Add the flour a little at a time on a slow speed till just combined
13. Gently stir through the nuts
14. Spoon the mixture into the prepared cake tin and level with a spatula
15. Press the guava slices into the top of the mixture
16. To make the crumble topping, combine sugar, cinnamon and flour then rub in the butter
17. Sprinkle to crumble topping over the top of the torte mixture
18. Bake for 45 minutes until cooked
19. Allow to cool
20. Serve thinly sliced with double cream or ice cream