Breakfast
Salvadoran Breakfast Cake
Think cheesy poundcake. Think party food. 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.
Ingredients:
- 1 cup rice flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 cup butter, softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream*
- 1/2 cup grated hard cheese, such as cojita or parmesan*
- sesame seeds, to taste
Directions:
- Preheat the oven to 350F.
- Meanwhile, whisk together the rice flour, baking powder, and salt. Then, in the bowl of a standing mixer, cream the butter with sugar. Drop in the eggs, one at a time, until fully incorporated. Scrape down the sides as needed.
- Next beat in the sour cream, cheese, and rice flour mixture until a smooth batter forms.
- Spoon into greased muffin tins, filling each one 4/5th of the way up (this batter does not rise much). Sprinkle on the sesame seeds, to taste.
- Bake for 15-20 minutes. Let cool to room temperature - it'll taste like a cheesy pound cake. Amazing with a cuppa coffee in the morning.