The 'queque' is a traditional sponge cake from Chilean pastry, a delicious dessert that can be served for breakfast or as an afternoon snack. Of English origin, this type of cake became very popular in Chile during the 19th century through the English colony residing in the country, whose cultural contributions also influenced local cuisine. Today, we propose making a delicious lemon cake with walnuts and peanuts—a soft, fluffy sponge cake with the unique flavor...
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In a bowl, place the butter along with the powdered sugar and beat until a creamy consistency is achieved.
Add the lightly beaten eggs to the previous mixture, ensuring all the ingredients are well incorporated.
Gradually add the previously sifted flour to the butter, sugar, and egg mixture, mixing well until fully combined.
Add the lemon zest, chopped peanuts, and walnuts. Mix well, then add the baking powder, folding it gently into the batter with a spatula.
Pour the batter into a greased and floured baking pan.
Bake the cake in a preheated oven at 180°C (350°F) for about 50 minutes or until it is cooked through and slightly golden.
Remove the cake from the oven once baked and let it cool before removing it from the pan.
Ensure the butter is at room temperature for easier mixing and a smoother batter.
Sift the flour to avoid lumps and achieve a lighter texture in the cake.
Use fresh lemon zest for a more vibrant and aromatic flavor.
Let the cake cool completely before slicing to maintain its structure.
Can I use other nuts instead of walnuts and peanuts?
Yes, you can substitute walnuts and peanuts with other nuts like almonds or pecans, depending on your preference.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is fully baked.
Can I use salted butter for this recipe?
It's best to use unsalted butter to control the salt content, but if you only have salted butter, you can use it and omit any additional salt.
Can I make this cake gluten-free?
Yes, you can substitute the flour with a gluten-free flour blend. Ensure the blend is suitable for baking.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
