Best Magdalenas Spanish Cakes Recipe Foodcom Recipes
SPANISH MAGDELENAS-MADELEINES.
Spanish "madeleines", made with oil. You can find them everywhere in Spain, they are sold into big Tupperware or huge paperboard box. I live at the border between France and Spain, and i can tell you that this homemade version tastes exactly the same! very moist, very good ! Before baking, you can sprinkle some sugar on top of each Magdelena, add dried fruits of chocolate chips =)
Provided by Elodie
Categories Quick Breads
Time 35m
Yield 12 regular muffins
Number Of Ingredients 9
Steps:
- Preheat oven at 350°F.
- Beat sugar and eggs until light and fluffy.
- Add the others ingredients, in the order of the list below.
- Fill muffin paper tins(3/4 full, not more) and bake for 20 minutes, or until golden (see my pictures).
- Cool on wire rack, and then keep them into airtight container or iron box.
Nutrition Facts : Calories 185.6, Fat 10.3, SaturatedFat 1.6, Cholesterol 36.3, Sodium 106.7, Carbohydrate 21.8, Fiber 0.2, Sugar 12.3, Protein 2
MAGDALENAS (SPANISH CAKES)
Magdalenas are small sweet cakes that are rich-tasting, but light and fluffy. The Spanish traditionally eat them at breakfast with cafe con leche, and they are said to have originated in aragon. They are also good with hot chocolate.
Provided by Genie Dixon
Categories Muffins
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees. measure 1/4 cup of sugar into a small bowl and set aside. In a small sauce pan, melt butter on medium on the stove top or melt in the microwave. Make sure the butter cools slightly and is not bubbling. As you continue to beat the egg mixture, slowly pour in the melted butter, making sure to mix thoroughly. Stir in lemon zest, vanilla and milk.
- 2. Measure out the flour into a separate bowl. Add the baking powder to the flour and mix thoroughly. While stirring the egg mixture, add in the flour mixture. continue to stir until all ingredients are mixed well. The batter will be very thick.
- 3. Place paper liner into the cupcake pan. Use a large serving spoon to spoon batter into the pan, filling each one half full. Batter will more than double in size when baked. Use a teaspoon to sprinkle each magdalena with a bit of the reserved sugar.
- 4. Place pans on the middle shelf of the preheated oven for 18-20 mins. until magdalenas have turned a golden color. Remove from oven and allow to cool for 5 minutes before taking it out of the pan.
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