Quesada Pasiega is a lovely cake originally from Cantabria. The best I tried are from “Casa El Macho”, they have a shop in Selaya. Waking up early and going to their shop to get some freshly baked Sobaos and Quesada is a whole experience for the senses.
The key is to use the best ingredients. Cantabria and Asturias are famous for their dairy products. Irish dairy products are excellent as well. Lets recreate a Spanish Quesada in the Green Island.
Today’s music is from The Cure, The Lovecats. Looking forward to see them in September.
Ingredients
- 250gr. Cottage Cheese.
- 500gr. Whole Fresh Milk.
- 2 Eggs.
- 250gr. White Sugar.
- Zest from 1 Lemon.
- 1 Tea spoon grounded Cinnamon.
- 100gr. Butter.
- 150gr. Plain Flour.
Preparation
Pre heat the oven at 170 degrees.
Put in a bowl the Cottage Cheese and blend for 10 seconds. Add the milk, sugar, eggs, cinnamon and lemon zest. Mix with the blender for a minute.
Add the soft butter and mix for 15 seconds. Add the flour and mix until the mix is homogeneous.
Spread some butter in a cake tin. Add all the mix and bake for 50-60 minutes.
Let it cool down and keep it in the fridge.
Lovely with a coffee…
*The texture improves the next day.
Conor Bofin said:
The texture would not get a chance to improve in our house.
Lovely post,
Conor
madamecroquette said:
Always stunning pictures!
Joseph P. said:
Never heard that acoustic version of Lovecats, nice!! The cake sounds good too.
baconbiscuit212 said:
Looks wonderful! And that is one of my favorite songs too.
170 degrees is pretty low. I think that the lowest my oven goes is 200? Do you think that 200 would be too hot?
acorninmykitchen said:
Thanks!
I’d say it is too hot. It will probably burn on the outside and will be undercooked in the middle. But you never know, every oven is different
baconbiscuit212 said:
There is a warm setting on my oven, but I have no idea what the actual temperature is. This cake is a good excuse to get an oven thermometer!
expatchef said:
Que rico!
acorninmykitchen said:
Gracias! 😉
viveka said:
Lovely … your cakes/bread are so exciting – one more for the file. Thanks.
acorninmykitchen said:
Thanks! This one is lovely…
claudiagiulia said:
I wasn’t familiar with this dessert – am a pastry chef and always interested in new, regional sweets. Am going to give at a go. Have you ever tried making it with ricotta? Really like your blog. Let me get off this comment streak – am going to subscribe. Congrats on 10,000 hits
kimthedietitian said:
This looks delicious! I will try it for the company I expect this weekend. BTW thanks for visiting my site.