SALVADORAN QUESADILLA (SWEET BREAKFAST CAKE, GLUTEN FREE)

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Salvadoran Quesadilla (Sweet Breakfast Cake, Gluten Free) image

Posted for ZWT7 Central & South America. "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, globaltableadventure.com.

Provided by UmmBinat

Categories     Quick Breads

Time 25m

Yield 18-22 little cakes, 18-22 serving(s)

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 202.3, Fat 13.7, SaturatedFat 8.2, Cholesterol 64.8, Sodium 141, Carbohydrate 18.6, Fiber 0.2, Sugar 11.6, Protein 1.9

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