Salvadoran Quesadilla Sweet Breakfast Cake Gluten Free Recipes

SALVADORAN QUESADILLA (SWEET BREAKFAST CAKE, GLUTEN FREE)

Steps:

• Gather your ingredients, then preheat the oven to 350°F.
• Whisk together the rice flour, baking powder, and salt.
• Meanwhile, in a standing mixer, cream the butter with sugar.
• Drop in the eggs, one at a time. Beat until fully incorporated and scrape down the sides.
• Then add the sour cream.
• Once you've whisked that in, add the rice flour mixture.
• 'Don't forget the cheese, please!
• Spoon into greased cupcake tins. Leave some room for them to rise up (they aren't meant to have "muffin tops" though).
• Sprinkle with sesame seeds.
• 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.
• Eat at room temperature with a big cuppa coffee.

SALVADORIAN QUESADILLA CAKE

Steps:

• Preheat oven to 400°F with rack in middle. Line bottom and sides of 9x5 loaf pan with parchment paper.
• Whisk together flour, baking powder, and salt. Beat butter and sugar in another bowl with an electric mixer at medium-high speed until pale, about 1 minute. Beat in eggs, sour cream, and cheese.
• Reduce speed to low and mix in milk. Add flour mixture and mix until just combined.
• Transfer batter to pan and smooth top. Sprinkle with sesame seeds (if using). Bake until a wooden pick or skewer inserted into center of cake comes out clean, 30 to 40 minutes.
• Cool to warm in pan, 20 to 30 minutes. Turn cake out onto a rack. Serve cake slightly warm or at room temperature.
• Cooks' note:
• Cake keeps in an airtight container at room temperature 3 days.

SALVADORIAN "QUESADILLA" CAKE

Steps:

• Preheat oven to 400°F with rack in middle. Line bottom and sides of pan with parchment paper.
• Whisk together flour, baking powder, and salt. Beat butter and sugar in another bowl with an electric mixer at medium-high speed until pale, about 1 minute. Beat in eggs, sour cream, and cheese.
• Reduce speed to low and mix in milk. Add flour mixture and mix until just combined.
• Transfer batter to pan and smooth top. Sprinkle with sesame seeds (if using). Bake until a wooden pick or skewer inserted into center of cake comes out clean, 30 to 40 minutes.
• Cool to warm in pan, 20 to 30 minutes. Turn cake out onto a rack. Serve cake slightly warm or at room temperature.

QUESADILLA SALVADOREñA (SALVADORAN SWEET CHEESE POUNDCAKE

Steps:

• Preheat oven to 350°F Sift the flour and baking powder together into a bowl.
• Add the cheese, sugar, eggs and milk to a large bowl and beat until smooth. Stir in the melted butter.
• Slowly stir the flour mixture into the cheese mixture until fully incorporated and a smooth batter is formed.
• Pour the batter into two well greased loaf pans, filling them only halfway. If using, sprinkle sesame seeds over the top of the batter.
• Bake for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean. Set on racks and allow to come to room temperature before slicing and serving.
• NOTE: Try using different types of cheese for your quesadilla: grated cheddar, Monterey Jack, even grated feta cheese.
• Many Salvadoran cooks substitute rice flour for the regular wheat flour.
• Instead of milk, use crema agria, or sour cream thinned with a little half and half.
• Bake in round cake pans or in muffin tins if you like.

QUESADILLA SALVADORENA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg whites in a glass, metal, or ceramic bowl until firm, but not stiff.
• Combine sugar and butter in a large bowl; beat with an electric mixer on high speed until creamy. Mix in egg yolks until well blended. Mix in Parmesan cheese gradually. Add sour cream and baking powder; beat until batter is smooth.
• Sift rice flour over batter; fold in with a spatula. Fold in egg whites with the spatula.
• Pour batter into a 9x13-inch glass baking dish. Sprinkle sesame seeds on top.
• Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 38 minutes.