Easy and Quick Cornmeal Cake Without Wheat Flour

Beat the four eggs in a bowl for approximately one minute.

Add the two cups of granulated sugar and the cup of oil to the egg mixture and beat again for about a minute.

Heat the milk until it just starts to steam.

Add one tablespoon of lemon juice to the hot milk and stir briefly so that it begins to curdle.

Incorporate the curdled milk into the liquid mixture already beaten in the main bowl.

Add two and a half cups of fine cornmeal and one level tablespoon of baking powder to the batter.

Beat the batter for one more minute until it is smooth and has a good texture.

Grease a baking pan (e.g., 11.4 inches x 6.7 inches x 2.2 inches deep) with butter.

Prepare the sugar and cinnamon topping by mixing two level tablespoons of granulated sugar with one level teaspoon of ground cinnamon.

Pour the cake batter into the greased baking pan.

Add 200g of creamy cream cheese (from a tub) over the batter.

Spread 150g of chopped guava paste over the batter and cream cheese.

Sprinkle the prepared sugar and cinnamon mixture over the top of the cake.

Bake the cake in a preheated oven at 350°F (180ºC). If using an electric oven, only turn on the bottom heating element.

Check for doneness by inserting a toothpick into the center; it should come out clean and dry.

Let the cake cool before serving.