Quesadilla Salvadoreña de Arroz PRINT
- YIELD: 10-12 servings
(Salvadoran sweet cheese poundcake)
|All-purpose flour -- 2 cups|
|Baking powder -- 2 teaspoons|
|Grated queso fresco or parmesan cheese -- ½ pound|
|Sugar -- 2 cups|
|Eggs, beaten lightly -- 4|
|Whole milk -- 1 cup|
|Butter, melted -- 2 sticks (½ pound)|
|Sesame seeds (optional) -- 2 tablespoons|
1.Preheat oven to 350°F. Sift the flour and baking powder together into a bowl.
2.Add the cheese, sugar, eggs and milk to a large bowl and beat until smooth. Stir in the melted butter.
3.Slowly stir the flour mixture into the cheese mixture until fully incorporated and a smooth batter is formed.
4.Pour the batter into two well greased loaf pans, filling them only halfway. If using, sprinkle sesame seeds over the top of the batter.
5.Bake for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean. Set on racks and allow to come to room temperature before slicing and serving.