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Transcript of Costa Rica
By: Kayla Kintzer
Queque seco means "dry cake" and it represents a typical dessert from Costa Rican cuisine.
Queque seco is considered to be a kind of pound cake, it being traditionally made with a pound of each of the following ingredients: flour, margarine, eggs, and sugar. This dish also includes such ingredients as baking powder, salt, rum and raisins. Other important additions are vanilla essence and lemon or orange juice that are used to increase the flavor of the dish.
When ready, the cake is sprinkled with confectionery sugar and can be complemented with slices of fresh tropical fruits, such as mango, papaya, pineapple or bananas.
3 cups of self-raising flour
1 cup of butter
3/4 cup of buttermilk
2 cups of granulated sugar
1/3 cup of orange juice, plus extra for the glaze Zest of 4 oranges
1 tsp of salt
1 tsp of baking powder
3 heaped tbsp. of icing sugar
Preheat the oven to 175C. Grease bundt tin and line the inner ring to prevent sticking.
Mix together the buttermilk, orange zest and orange juice in a bowl.
In a separate bowl, mix together the flour, salt and baking powder.
Cream the butter and sugar in an electric mixer or food processor until pale and fluffy.
Add the eggs one at a time, beating in between [this will prevent the mixture from splitting].
Beginning and ending with the flour mixture, alternate between adding the buttermilk and flour mixes. Again, beat in between.
Pour the finished mixture into the bundt tin, leaving around 3-4cm of space at the top for it to rise without over-flowing [adjust according to size of bundt tin].
Bake for around 50 minutes, until it springs back if you push gently on the top.
Leave until almost cool in the tin then flip out onto a wire rack to cool completely [try and avoid running a knife around the outside to get it out if at all possible – it won’t look as pretty when finished!].
Add orange juice to the icing sugar to bring it to a smooth, fairly thick consistency.
Use a piping bag or tube with a thin nozzle to pipe the icing along the lines of the fluting [if your tin was not fluted, just pipe straight lines from top to bottom].
Sprinkle some flaked almonds or grated/crystallised orange zest on the top for decoration.
Cut a big slice and enjoy!