Queque Seco

Queque Seco Recipe from Costa Rica

Region / culture: Costa Rica | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 10

Introduction

Queque Seco is a traditional Peruvian cake that is loved for its light and fluffy texture, as well as its delicious flavor. This cake is perfect for any occasion, whether it be a special celebration or a simple afternoon treat.

History

Queque Seco has been a staple in Peruvian cuisine for generations. The recipe has been passed down from family to family, with each cook adding their own unique twist to the classic cake. This cake is often enjoyed during holidays and special occasions, and is a favorite among both young and old.

Ingredients

1 cup (2 sticks) of room temperature unsalted butter (or dairy free margarine)
1 cup of granulated sugar
6 large egg yolks and whites separated
2.5 cups of all-purpose flour
4 tsp of baking powder
0.25 tsp of salt
0.75 cup of fresh orange juice
1 cup of chocolate chips
1 tsp of vanilla extract

How to prepare

Preheat the oven to 350°F (177°C).
Generously grease and dust a 10-inch nonstick bundt pan with flour, and set it aside.
Place the butter in a large mixing bowl, and beat it until creamy.
Slowly beat in the sugar, a little at a time.
Add the egg yolks one at a time, beating well after each addition until the mixture is creamy.
Add the flour, baking powder, and salt alternately with the vanilla and orange juice.
Fold the chocolate chips into the batter.
In a separate bowl, beat the egg whites until stiff.
Fold the beaten egg whites into the batter, and when the mixture is smooth, scoop it into the bundt pan.
Bake for about 1 hour, or until the top of the cake is lightly browned and a toothpick inserted in the center comes out clean.
Remove the cake from the oven, cool it on a rack for 5 minutes, and then invert the cake onto the rack to cool thoroughly.
To serve, place the cake on a serving dish, sprinkle it with confectioners’ sugar, and if desired, complement the cake with sliced tropical fruits such as sliced mangos, bananas, pineapple, and papayas.

Variations

Add nuts such as walnuts or almonds for added crunch.
Substitute the chocolate chips with dried fruits for a different flavor profile.

Cooking Tips & Tricks

Make sure to beat the egg whites until stiff peaks form for a light and airy cake.

- Folding in the chocolate chips gently will ensure they are evenly distributed throughout the batter.

- Grease and flour the bundt pan generously to prevent the cake from sticking.

Serving Suggestions

Queque Seco is best enjoyed with a cup of hot coffee or tea for a delightful afternoon treat.

Cooking Techniques

Beating the egg whites until stiff peaks form is crucial for a light and fluffy cake.

- Folding in the ingredients gently will ensure the cake remains airy.

Ingredient Substitutions

Margarine can be substituted with butter for a richer flavor.

- Orange juice can be replaced with lemon juice for a tangier taste.

Make Ahead Tips

Queque Seco can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Dust the cake with confectioners' sugar and garnish with fresh fruits for a beautiful presentation.

Pairing Recommendations

Queque Seco pairs well with a glass of sweet dessert wine or a cup of hot chocolate.

Storage and Reheating Instructions

Store Queque Seco in an airtight container at room temperature for up to 3 days. To reheat, place in a preheated oven at 350°F for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Queque Seco contains approximately 250 calories.

Carbohydrates

Each serving of Queque Seco contains approximately 35g of carbohydrates.

Fats

Each serving of Queque Seco contains approximately 12g of fats.

Proteins

Each serving of Queque Seco contains approximately 4g of proteins.

Vitamins and minerals

Queque Seco is a good source of Vitamin C from the fresh orange juice used in the recipe.

Alergens

This recipe contains eggs, dairy, and wheat.

Summary

Queque Seco is a delicious cake that is relatively low in calories and provides a good amount of carbohydrates for energy.

Summary

Queque Seco is a delightful Peruvian cake that is perfect for any occasion. With its light and fluffy texture and delicious flavor, this cake is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Queque Seco. It was many years ago, when I was just a young girl living in a small town in Peru. My grandmother, Mama Rosa, was known throughout the town for her amazing cooking skills. She could turn simple ingredients into the most delicious meals, and everyone always looked forward to her dishes.

One day, I was helping Mama Rosa in the kitchen, watching her as she effortlessly mixed together flour, sugar, eggs, and other ingredients to make a cake. As she worked, I asked her how she knew how to cook so well. She smiled at me and said, "I learned from my mother, just as you will learn from me."

I was intrigued by the idea of passing down recipes from generation to generation, and I asked Mama Rosa if she had any special recipes that had been in our family for a long time. She nodded and told me about Queque Seco, a traditional Peruvian cake that was a family favorite. She explained that the recipe had been passed down from her grandmother to her mother, and now to her.

Mama Rosa handed me a worn piece of paper with the recipe written in her beautiful handwriting. As I read through the ingredients and instructions, I could feel the history and tradition behind the recipe. I was excited to try my hand at making Queque Seco, and Mama Rosa promised to guide me through the process.

We spent the afternoon baking together, measuring out the ingredients, mixing the batter, and pouring it into the cake pan. As the cake baked in the oven, the delicious aroma filled the kitchen, making my mouth water in anticipation.

When the cake was finally done, Mama Rosa showed me how to carefully remove it from the pan and let it cool. The moment of truth came when we sliced into the cake and tasted it. The Queque Seco was moist and flavorful, with a hint of cinnamon and vanilla that lingered on the tongue.

From that day on, Queque Seco became a regular treat in our household. Mama Rosa would often bake it for special occasions, such as birthdays, holidays, or just when we wanted a sweet treat. Each time we made the cake, I felt a connection to my ancestors and the generations of women who had passed down the recipe.

As I grew older and moved away from home, I took Mama Rosa's recipe for Queque Seco with me. I continued to bake the cake for my own family, sharing the story behind the recipe and passing on the tradition to my children.

Over the years, I have added my own twist to the recipe, experimenting with different flavors and variations. But no matter how many times I make Queque Seco, it always takes me back to that moment in Mama Rosa's kitchen, learning the art of cooking from the woman who inspired me to follow in her footsteps.

Now, as I sit here writing this story, I can't help but feel grateful for the gift of cooking that Mama Rosa gave me. The recipe for Queque Seco is more than just a list of ingredients and instructions – it is a connection to my family, my heritage, and the love that has been passed down through the generations. And for that, I will always be thankful.