So the Rangers beat the Caps and are now in the Eastern Conference Finals, the final step before the Stanley Cup! Woo-hoo! If this was football and we were watching th Super Bowl, I’d make my Game Day Chicken Quesadillas, but because Hockey has a championship decided by a series rather than a single game I don’t really have an occasion to cook . I am still making a quesadilla this week however, but it’s a veryvery different kind of quesadilla.
In this country we associate quesadillas with the Mexican version; a flour tortilla stuffed with melted cheese and a variety of other meats and veggies. The literal translation of the word quesadilla though, is actually “cheese thing,” and throughout much of Central America, including Guatemala, a quesadilla is a type of cake with cheese in the batter.
Guatemala is a country that I’m sure I’ll visit one day. My good friend Hans (of favorite cakes list fame) is from Guatemala and I’ve already informed him that he has to take me there. His family still lives there and his parents love me… well ok they only met me the one time and probably don’t remember me, but once they meet me again they’ll surely realize that they love me and be thrilled to have me staying with them, right? As a thank you I can even whip this cake up for them.
Guatemalan Quesadilla is made using Queso Seco or Cotija cheese which is a dry crumbly Mexican cheese. Because I live in a city where I can get pretty much anything, I had no problem getting the Cotija, but if you can’t find any where you live the good people of the internet suggest using 2 parts grated parmesan and 1 part crumbled feta instead. The cheese, which is crazy good and addictive, does have a similarity to both of those cheeses, but also has this bit of sweetness to it. I would make every effort to find the Cotija before resorting to the parm/feta mix.
I also found in my research that this cake is just as often made with rice flour as it is with wheat. Two out of the five people who actually read this blog (I’m talking to you Erin and Lisa) are gluten free, but I have no other need for rice flour so I made the wheat flour version. If you try this with rice flour, my research suggests you use 1 3/4 cups rice flour in place of the 2 cups of wheat flour and you MUST tell me how it turns out.
Usually sesame seeds are scattered on top of this cake, but I’m seriously allergic to sesame so obviously a no-go. Other than that I believe this is a very authentic recipe.
- 1 stick of butter softened
- 1 cup of sugar
- 4 eggs
- 1 cup whole milk
- 1 cup full fat sour cream
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 Cup crumbled Cotija (Queso Seco) cheese
Preaheat oven to 350 degrees. Lightly butter a 9×13 baking dish.
Cream together butter and sugar on medium speed until light and fluffy. Add eggs one at a time, beating after each addition.
Stir in milk and sour cream.
Sift flour, baking powder and salt together over the wet mixture. Stir just until incorporated, do not over mix. Fold in cheese.
Pour in to greased pan and bake at 350 for 40-50 minutes until a cake is very lightly browned and a cake tester or toothpick comes out clean
Yields: A LOT!
FINAL VERDICT: A-
OMG this cake is so so good. I am not big on sweet, gooey, frosting heavy desserts; preferring a plainer coffee style cake and that’s exactly what this is. This cake is perfect for a cup of tea (or coffee if you’re a coffee drinker). It’s the type of thing that I could see bringing to a book club or some other afternoon activity that involves people chatting and drinking hot beverages (clearly I’ve never been to a book club).
The texture of this cake is hard to explain. There’s a bit of texture from the cheese, though you’d never know there was cheese in it if someone didn’t tell you, which gives it a vague resemblance to corn bread yet it is super moist and buttery. I will definitely be making this again at some point.
That looks so delicious! It does really look like corn bread in that last pic (which I love so even if it tasted like corn bread, I’d be happy with it).