Portuguese Mini Lemon-Orange Cakes ~ Queques
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
30 cakes
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Calories
89 kcal
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Course
Breakfast
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Cuisine
Portuguese
Portuguese Mini Lemon-Orange Cakes ~ Queques
Description
Queques begin by warming milk and butter together, then mixing the warm liquid with sugar infused with fresh lemon and orange zests to release aromatic oils. Dry ingredients including flour, baking powder, and salt are combined separately before being gently incorporated with the eggs and vanilla into the warm mixture, forming a smooth batter.
The batter is portioned into buttered mini-muffin tins and baked at a high temperature to encourage rise and develop a golden crust. The finished cakes are fluffy with a soft interior framed by a slightly crisp top, showcasing pleasant citrus flavor without heaviness.
These mini cakes are traditionally served warm, stacked in baskets or on stands, making them inviting for casual gatherings or teatime. Their size and flavor balance make them a versatile sweet bite for various occasions.
Ingredients
- 12 tablespoons (6 oz) butter plus more for greasing the pans, unsalted
- 2/3 cup milk
- 1 tablespoon lemon zest, grated
- 1 tablespoon orange zest grated
- 3/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 large egg whisked, plus 1 large egg yolk
- 1/4 teaspoon vanilla extract pure
Instructions
- Position the rack in the middle of the oven and crank the heat to 400°F (200°C). Brush two 12-well mini-muffin tins (1 3/4-by-7/8-inch) with butter. Set aside.
- Heat the milk and butter in a small saucepan over low heat until the butter is melted. Remove the pan from the stove and let the mixture cool until warm.
- In a large bowl, rub the lemon and orange zests into the sugar with your fingers until fragrant.
- Dump in the flour, baking powder, and salt and whisk to combine.
- Stir the egg, yolk, and vanilla into the warm milk mixture and then pour it into the flour mixture in several additions, stirring gently until the ingredients are just incorporated and the batter is smooth.
- Spoon the batter into the prepared pans, three-quarters full. Bake until the cakes are well-risen and golden brown, 18 to 20 minutes.
- Transfer the pans to a rack, cool for 5 minutes, and then pop out the mini cakes. Serve warm piled high in a napkin-lined basket or large cake stand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cakes
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 89kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 23mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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