Happy almost weekend ladies!!
Ready to cook something yummy?
I had a friend in college from El Salvador. Her housekeeper in Miami made this cake-like food and I fell head-over-heels in love with it immediately. She gave me the recipe but I lost it. I tried to recreate it but it just didn’t work and I looked up recipes for it, but it just wasn’t the same. The one her housekeeper made was with Bisquick.
Unlike the Mexican snack of the same name, Salvadoran quesadilla is a rich, sweet dessert cake often found in local panaderías, or bakeries.
Now years later, I set out on a mission to make my own version. I saw cornmeal in the grocery store and picked that up. Then I saw Meyer lemons and I NEVER say no to Meyer lemons!! Sooo, my version is quite different from the El Salvador “quesadilla” but I think I did a pretty darn good job, if I do say so myself.
YOU WILL NEED:
1 ½ cup flour
½ cup cornmeal
1 cup sugar
¼ cup sour cream
¼ cup cream cheese (I like the whipped kind)
1 ½ tsp. Baking powder
6 tbsp. Butter melted
Juice and zest from 1 Meyer lemon (regular lemon can be used)
Mix all ingredients in mixer till smooth.
Spread in greased, 13 x 9 pan.
Sprinkle sesame seeds on top.
Bake for 25-30 minutes until firm. Test with toothpick in the center.
Serve at a tea, for brunch, snack. You can even put fruit and whip cream over it like a poundcake. When it gets old, you can use it as a doorstop.