Salvadoran quesadillas
A sweet-and-salty cheesy cake, Quesadilla Salvadoreña are served at breakfast time or as a mid-morning snack
Ingredients
- 6 eggs
- 250 grams sugar
- 280 grams rice flour
- 1 tsp baking powder gluten free
- 1 pinch seasalt to taste
- 225 grams grated cheese we used Lord of the Hundreds ewe's milk cheese
- 225 mls soya cream
- 110 mls soya milk
- 1 tsp lemon juice
- 140 grams butter, melted goats butter or Flora vegan butter work well
- sesame seeds or gomashio a sprinkling for the top
Instructions
- Preheat oven to Gas Mark 4/350 degrees
- Grease 24 muffin tins and line the bottoms with greaseproof paper or baking parchment
- Whisk the eggs and sugar together until thick and creamy - enough to leave a slight trail when you lift the whisk
- Mix the rice flour, pinch of salt and baking powder until combined and put to one side
- Mix the soya cream, soya milk and lemon juice together and set aside
- Add the grated cheese to the egg mixture and beat until well blended – about 30 seconds should do
- Add about half the soya cream/milk/lemon juice mix to the egg mixture and beat
- Fold in half the rice flour mixture, then alternate until all the wet and dry ingredients have been well-blended into a smooth batter
- Add the melted butter to the batter and combine
- Fill the muffin tins with the batter about three quarters full – these cakes don’t rise a lot but do need a little space to grow
- Sprinkle with the gomashio or sesame seeds
- Bake for about 20 to 25 minutes until slightly golden on top
- Leave to cool for a few minutes before turning them out – this allows the cakes to shrink a little away from the sides of the tin and makes it easier to remove them
- These are delicious eaten warm straight from the oven or left to cool.