Queques are small cakes that can be flavored with most anything: vanilla, lemon, orange — even savory bits such as chicken, chouriço, or presunto. I’ve never been a big fan of them; I find them either a bit dry, too firm, or overly sweet. But on one visit to Portugal, I stayed at a small hotel in the walled town of Évora, where citrusy queques were served as part of breakfast. What a revelation. They were buttery, with soft insides and crispy edges. I asked the chef for the recipe, which he was happy to oblige. But it soon became clear that some recipes don’t always translate. Determined, I made batch after batch after batch until I approximated what he serves his justly fawning clientele.–David Leite
These cakes should be eaten warm from the oven. Even though they’re perfect for dunking — especially in tea — they can lose some of their appeal overnight. Refresh them in a warm oven for 10 minutes.
Portuguese Mini Lemon-Orange Cakes
- Quick Glance
- 15 M
- 45 M
- Makes about 2 dozen 2-inch cakes
IngredientsEmail Grocery List
Recipe Testers Reviews
One word: yummy! I love citrus, and this recipe didn’t disappoint. These cakes were quick and easy, and didn’t call for any unusual ingredients or require any special equipment. I used one of my 24 cup mini-muffin tins and my #70 cookie scoop to fill the cups. I slightly mounded the dough and it was the perfect amount to fill my pan. My cakes were done at 18 minutes, and after cooling for 5 minutes, they came right out of the pan. The crunchy edges and light but distinct citrus flavor was just right. I’ll be making this recipe again.