Salvadoran Quesadilla Cake

April 17, 2013

335

I love having this around for busy weeks. It's so easy to grab a slice and eat on the run, providing me with carbs and protein. This is a dense texture, slightly savory, slightly sweet "cake". It's also gluten free!! If you would like a lighter texture, substitute some of the rice flour with all-purpose flour. Try baking in muffin tins for individual cakes.

2 cups rice flour (can substitute regular flour, cake ends up being a lighter texture)
1 1/2 cups sugar
1 teaspoon vanilla
1 stick melted butter
16 ounces sour cream
4 eggs
1/2 pint heavy cream
1 tablespoon Parmesan cheese
pinch salt
sesame seeds, optional

Blend all ingredients together, and whisk until smooth. Pour into 2 round ungreased cake pans. Bake at 375 for an hour or until bottom is browned and knife comes out clean. Yield: 2 cakes

Nutritions

Calories
361

Sodium
57mg
2% DV

Fat
22g
34% DV

Protein
3g
7% DV

Carbs
36g
12% DV

Fiber
1g
4% DV