📝 About This Recipe
A beloved staple of Salvadoran bakeries, this isn't your typical savory tortilla melt; it is a rich, dense, and buttery pound cake infused with the salty tang of aged cheese. Traditionally enjoyed on Sunday mornings, its unique flavor profile balances sweet crumb with savory dairy notes, finished with a signature crunch of sesame seeds. This golden loaf captures the rustic heart of Central American comfort baking in every moist bite.
🥗 Ingredients
The Flour Base
- 2 cups Rice Flour (finely ground for the traditional sandy texture)
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt (to balance the sweetness)
Dairy and Fats
- 1 cup Unsalted Butter (softened to room temperature)
- 1.5 cups Queso Duro Blanco or Cotija (finely grated; provides the essential salty kick)
- 1 cup Salvadoran Crema or Sour Cream (full fat for maximum richness)
- 1/2 cup Whole Milk (at room temperature)
Sweeteners and Aromatics
- 1.5 cups Granulated Sugar
- 4 pieces Large Eggs (at room temperature)
- 1 teaspoon Vanilla Extract (optional, for a modern aromatic touch)
The Topping
- 2 tablespoons Sesame Seeds (raw or lightly toasted)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch rectangular baking pan or two 9-inch round cake pans with butter.
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2
In a medium mixing bowl, whisk together the rice flour, baking powder, and salt until well combined. Sifting is recommended to avoid clumps in the rice flour.
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3
In a large bowl or a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium-high speed for 3-4 minutes until light and fluffy.
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4
Add the eggs one at a time to the butter mixture, beating well after each addition to ensure the emulsion doesn't break.
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5
Lower the mixer speed and fold in the finely grated Queso Duro Blanco (or Cotija). The cheese should be evenly distributed throughout the wet base.
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6
Stir in the Salvadoran crema and vanilla extract until the mixture is smooth and thick.
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7
Gradually add the dry flour mixture in three parts, alternating with the milk. Start and end with the flour, mixing only until just combined to keep the cake tender.
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8
Give the batter a final fold with a rubber spatula to ensure no pockets of flour remain at the bottom of the bowl.
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9
Pour the batter into the prepared baking pan, smoothing the top with an offset spatula so it is perfectly level.
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10
Sprinkle the sesame seeds generously and evenly over the entire surface of the batter.
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11
Bake for 45 to 55 minutes. The quesadilla is done when the edges are deep golden brown and a toothpick inserted into the center comes out clean.
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12
Remove from the oven and allow the cake to cool completely in the pan on a wire rack. This cake is dense and needs time to set its structure.
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13
Slice into squares or wedges and serve at room temperature.
💡 Chef's Tips
For the most authentic flavor, seek out 'Queso Duro Blandito' at a Latin market; it has a specific funk that defines this dish. If you cannot find Salvadoran crema, use a mix of 3/4 cup sour cream and 1/4 cup heavy cream to mimic the consistency. Do not overmix once the rice flour is added, or the cake can become rubbery rather than tender. This cake actually tastes better the next day as the cheese flavors mellow and the moisture redistributes. If the top is browning too quickly, tent the pan loosely with foil for the last 15 minutes of baking.
🍽️ Serving Suggestions
Serve a warm slice alongside a steaming cup of Salvadoran coffee or hot chocolate. Pair with a side of fresh tropical fruits like papaya or mango to cut through the richness of the dairy. Enjoy as a traditional breakfast 'pan dulce' with a dollop of extra crema on the side. Lightly toast leftovers in a pan with a tiny bit of butter for a crispy-edged afternoon snack. Serve at room temperature during 'hora del café' (coffee hour) with friends and family.