Quesadilla Salvadoreña Sweet Cheese Pound Cake (Gluten Free!): A Pound Cake or Cheesy Cornbread?

sweet cheese

🥗Healthier: ricotta cheese

💰Cheaper: cream cheese

Ricotta provides a similar texture with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while keeping moisture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness with a unique flavor.

Preheat the oven to 375°F (190°C).

Grease a 2-quart casserole dish with butter and line with parchment paper, cutting the corners to overlap.

In a large bowl, combine 240 grams of rice flour and 7 grams of baking powder until mixed.

In a separate bowl, separate 3 eggs, placing the yolks in a stand mixer bowl and the whites in another container.

With the stand mixer on low, add 200 grams of granulated sugar to the egg yolks and mix until light and fluffy.

Add 1 teaspoon of vanilla and mix again.

Incorporate 142 grams of finely grated cojita cheese into the mixture.

In a small bowl, combine 120 milliliters of crema Mexicana and 125 milliliters of whole milk, then gradually add to the mixer.

Melt 114 grams of butter in the microwave and slowly pour into the mixture while mixing on low.

Gradually add the rice flour and baking powder mixture to the wet ingredients, mixing until combined.

Whip the egg whites until they reach soft peaks, then fold into the batter gently until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens