Salvadoran Quesadilla | Sweet Breakfast Cake

Makes 18-22 cupcakes Don’t expect cheese and tortillas. Instead, think 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. I’m proud to say that this recipe was awarded First Place in food52‘s Gluten-Free Baking Competition. Best served with dulce de leche and a cloud of whipped cream. Ingredients: 1 cup rice flour 1 tsp baking powder 1 pinch salt 1 cup butter 1 cup sugar 3 eggs 1 cup sour cream 1/2 cup grated hard cheese, like cotija (parmesan can be substituted) sesame seeds, to taste Method: Get your baking shoes on! You’re about to whip up a batch of Salvadoran goodness. Gather your ingredients, then preheat the oven to 350F. Whisk together the rice flour, baking powder, and salt. Meanwhile, in a standing mixer, cream the butter with …