Torta De Tamal

Name: Torta De Tamal
Ingredients: 2 cups almond flour 224 g; 2 cups manchego cheese shredded; 2 poblano chiles sliced in rajas; 1 1/4 teaspoons baking powder; 1/2 teaspoon salt; 4 large eggs; 1/2 cup sour cream 115 g; 1/4 cup butter melted, 56 g; 1/2 cup sugar Swerve or 10-12 packets of Splenda; 15 ounces baby corn rinsed/washed, drained, pat dried, and chopped

10 ingredients

9 steps

Ingredients

2 cups almond flour 224 g
2 cups manchego cheese shredded
2 poblano chiles sliced in rajas
1 1/4 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
1/2 cup sour cream 115 g
1/4 cup butter melted, 56 g
1/2 cup sugar Swerve or 10-12 packets of Splenda
15 ounces baby corn rinsed/washed, drained, pat dried, and chopped

Directions

1

Heat your oven to 350F. Grease a 9 x 13-inch glass dish.
2

In a large bowl toss together the cheese, almond flour, rajas, baking powder and salt.
3

In another bowl whisk together all wet ingredients.
4

Add the wet ingredients to the dry, stirring until well combined.
5

Cook the baby corn for a few minutes in the microwave.
6

Add the chopped baby corn.
7

Pour (or glob) the batter into the baking dish, spreading evenly.
8

Bake for 20-25 minutes or until the edges begin to brown or until lightly golden.
9

Allow to cool for a couple of minutes before cutting and serving.