Monday, May 13, 2013

Quesadilla Salvadoreña - Parmesan Buttercake

In the mid to late 80's, I was fortunate to try this delicious cake for the first time. My parents had befriended a Salvadorean family that had moved into the block of flats where we lived.
This cake was often made by Ema, the young family's matriarch.

We lost touch with this family, and no one in our family, had this cake ever again.

Last year I got to thinking about this family, and remembered this cake. I went in search for a recipe.
I found one that was easily converted to metric, and when I was half way through measuring the ingredients, I realised that the ingredients list had missed the sugar component!

I picked another recipe, and then mixed the two.

Because I cannot digest regular wheat well, I decided to try this recipe with a mix of Spelt and Rice flour. I used a Thai rice flour which has the texture of corn flour. I thought that the small amount of rice flour would counteract the heaviness of the spelt flour. It worked well, and the cake turned out delicious!!

This is a tea cake, which can be enjoyed paired with a nice cup of tea or coffee. To be eaten at room temperature. ENJOY!!!

350gms Spelt Flour
130gms Rice Flour
10gms baking powder
380gms white sugar
225gms Pamersan Cheese
250gms unsalted butter melted
240 sour cream
140 mls Milk
3 eggs
3 tbs sesame seeds

  1. Preheat oven to 180 degrees Celsius.
  2. Line a rectangular cake tin with baking paper. (I used a 23cm x 28cm tin).
  3. Mix flours, sugar, cheese and baking powder in a bowl. Set aside.
  4. Lightly beat eggs with the milk, mix in sour cream and warm melted butter.
  5. Add wet ingredients to the dry, and mix until just combined.
  6. Sprinkle with sesame seeds.
  7. Bake for 50 minutes or until a skewer comes out clean.
Future Tweaks
  1. Use 4 eggs and less milk.
  2. Reduce amount of sugar by 50-100gms


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