Quesadilla Salvadorena (Salvadorian Sweet Cake)
Servings 2 (6-inch) round cakes
- 1 cup whole wheat flour
- 1 tablespoons baking powder
- 1 large egg (beaten)
- ½ cup milk
- ½ cup heavy whipping cream
- ¾ cup sugar
- 3/4 cup Parmesan cheese (grated)
- 3 tablespoons unsalted butter (melted)
- toasted sesame seeds
Preheat the oven to 350˚F (177˚C).
Lightly grease 2 (6-inch) round baking pans (best to use spring form pans). Line the bottom with a parchment paper.
In a medium bowl, sift together the flour and baking powder.
In a large mixing bowl, add egg, milk, heavy whipping cream, sugar and cheese. Whisk to combine. Add the flour mixture. Whisk until just mixed. Add the melted butter and whisk to combine.
Pour the batter into the prepared baking pans. Sprinkle the top with sesame seeds. Bake in the oven for 30 minutes. The cake doesn’t take on much color. Turn off the oven and let them sit inside the oven for 5 minutes before removing. Cool at room temperature for at least 15 more minutes before unmolding. Serve warm or at room temperature.
(Adapted from De Aixa Delicias Culinarias)
- For storage, once the cakes are cool, wrap with plastic wraps. Keep at room temperature for a few days.
- Use the leftover whole wheat flour to make these chewy cookies!