Salvadorian Butter Cake

4 oz crumbled Salvadorian queso fresco(you can sub grated cotija or parmesan for the queso - see Ann's tips)

3 fl oz whole milk

3 fl oz full fat Greek Yogurt( see Ann's Tips)

3 large eggs at room temperature, separated

1 ¼ cups rice flour( see Ann's Tips)

2 ¼ tsp baking powder

¾ cup caster sugar

12 tbsp sweet butter, melted ( 11/2 sticks)( plus extra to grease the tin)

3 tbsp sliced almonds

Heat the oven to 370F/190C. Grease and flour a 8" springform baking dish. Set aside.

Blend together the cheese, milk and sour cream. I do this with an immersion blender in a high sided measuring jug. Set aside

Beat the egg whites into soft peaks. Beat in the egg yolks one at a time at low speed. Continue to beat for 2 mins after adding the last yolk. Set aside

Sift the flour and baking powder into a large bowl. Stir in the sugar. Make a well in the center. Beating at slow speed, pour in the beaten egg mixture. Add the sour cream /milk/cheese mixture and lastly the melted butter. Mix until smooth.

Tip into the prepared tin and sprinkle top with the sliced almonds. Bake for 35-40 minutes or until a toothpick comes out clean. Let cool in the tin. Serves 10/14

Ann's Tips

- Traditionally this is made with Salvadorian crema, a type of salty sour cream similar to Mexican crema, but full fat Greek yogurt works too. I’ve made it with both, and the cakes were equally good.
- ricotta salata can also be subbed for the queso
- If you can't find rice flour, use 1x1 all purpose gluten-free flour. The cake will be a touch drier, but not by much.
- You can also sub raw sunflower seeds for the sliced almonds

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Salvadorian Butter Cake