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Rice Flour Cake with Cheese |
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Serves: 6 Print this Recipe(Pastel de Harina de Arroz y Queso) Category: Cakes Makes 1 (8-inch) cake; 6 to 8 servings This is a fine-textured cake with a slightly tangy taste. It is ideal to serve with fresh fruit and any kind of dessert sauce. I purchased a similar cake from a countryside cheese shop and bakery in the state of Veracruz. The recipe has been adapted for a food processor; you'll be amazed at how easy it is to make. Rice flour can be found in Latin-American markets and health food stores. Rice flour is used in both sweet and savory baked goods in Mexico. Similar cakes that contain dry cheese are also made in Guatemala and in other Latin-American cultures. 1/2 cup unsalted butter (1 stick), at room temperature 3/4 cup sugar 2 large eggs 1/4 cup whole milk 1/2 teaspoon pure vanilla extract 1/4 cup very finely crumbled cotija cheese or queso añejo 3/4 cup rice flour 1 teaspoon baking powder 1. Preheat oven to 350°. Grease an 8-inch round cake pan and line the bottom with a circle of parchment or wax paper. Grease the paper and the pan sides. Put the butter and sugar in a food processor and process until soft and fluffy, about 20 seconds. Scrape down the sides of the bowl as needed. Add the eggs and process about 10 seconds. Add the milk, vanilla, and cheese. Process about 5 seconds. In a small bowl, whisk together the flour and baking powder. Add to the processor and pulse 6 to 8 times to blend. 2. With a rubber spatula, scrape the batter into the prepared baking pan and level the top. Bake about 30 minutes, or until golden brown and the center springs back when touched lightly with your fingers. Cool the cake in the pan on a rack about 8 minutes. Remove from the pan and cool completely. Store, well wrapped at room temperature, up to 3 days. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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