It is mum’s first Friday in Melbourne. I bought some really nice whiting from South Melbourne market and made a mushroom pesto pasta with pan fried whiting. There was an initial plan to make prune and chocolate brownie but the quesadilla cake that I tried at Los Latinos has been playing in my head. Need to bake it and get it out of my system. This is the first time that I am making anything El Salvadorian. It seems simple enough and the main ingredient is the Parmesan cheese. Is this authentic?
The recipe is taken from Epicurious.
- 240g of flour
- 1tsp of baking powder
- 1/4tsp pinch of salt
- 120g of unsalted butter
- 100g of sugar
- 2 eggs
- 1/2 cup whole milk
- 20g of finely grated parmesan cheese
- 1 tsp of untoasted sesame seeds
- Preheat oven to 200C 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.
I actually halved this portion and filled the mixture in silicon bowls and baked them in 180C for about 30mins. It worked!
Don’t they look so adorable! They keep well in air tight container for about 3 days.
I need to confess. I added more milk than required but it still ended up great and so super moist even after a couple of days. Of course, it is best eaten the same day. I will definitely make it again. So quick, easy and delicious!
Any other El Salvadorian dishes to recommend please?