Salvadoran Quesadilla (Sweet Breakfast Cake, Gluten Free) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Don’t expect cheese and tortillas. Instead, think poundcake. Think happy mornings, popping a few too many quesadillas in your mouth. In El Salvador they eat rich, buttery quesadillas in the morning with a big cup of coffee and I suggest you do the same. You’ll love the slight crunch of the sesame seeds in combination with the sweet/salty cake. From, . Ingredients:
1 cup rice flour |
1 teaspoon baking powder |
1 pinch salt |
1 cup butter |
1 cup sugar |
3 eggs |
1 cup sour cream |
1/2 cup grated hard cheese (like parmesan or cojita) |
sesame seeds, to taste |
Directions:
1. Gather your ingredients, then preheat the oven to 350°F.
2. Whisk together the rice flour, baking powder, and salt.
3. Meanwhile, in a standing mixer, cream the butter with sugar.
4. Drop in the eggs, one at a time. Beat until fully incorporated and scrape down the sides.
5. Then add the sour cream.
6. Once you’ve whisked that in, add the rice flour mixture.
7. ‘Don’t forget the cheese, please!
8. Spoon into greased cupcake tins. Leave some room for them to rise up (they aren’t meant to have “muffin tops” though).
9. Sprinkle with sesame seeds.
10. Bake at 350F for about 15-20 min, or until an inserted toothpick comes out clean. Let cool for 15 minutes and pop out of the tins.
11. Eat at room temperature with a big cuppa coffee.
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