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Magdalenas - Spanish Cakes






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Magdalenas - Spanish Cakes

Magdalenas are small sweet cakes that are rich-tasting, but light and fluffy. The Spanish traditionally eat them at breakfast with caf con leche, and they are said to have originated in Aragn. Magdalenas are not often prepared in homes today, but are sold in supermarkets and bakeries everywhere. These little cakes would be a great addition to any breakfast or a Sunday champagne brunch. Serves 9.

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Makes 18 magdalenas.

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4 eggs 1 cup Granulated Sugar 1 4 oz. stick Unsalted Butter 1 2/3 cups Unbleached White Flour 1 Tbsp Baking Powder Zest from 1 lemon 1 Tbsp Milk

Spanish Regional Cuisine
Aragn Andalusia Asturias Balearic Islands Basque Country Canary Islands Cantabria Catalonia Castilla La Mancha Castilla y Len Extremadura Galicia La Rioja Madrid Murcia Navarra Valencia

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Preheat the oven to 375 degrees Fahrenheit (200 degrees Centigrade). Measure 1/4 cup sugar into small bowl and set aside.

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Beat Eggs and Sugar

In a medium-size mixing bowl, beat the eggs with 3/4 cup sugar.


Beat until the mixture is light.

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Add Melted Butter and Lemon Zest

In a small sauce pan, melt the butter on medium on the stove top. Or, melt it in the microwave. Make sure that 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 the lemon zest and milk.

Measure and Add Dry Ingredients

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.

Spoon Batter in to Cupcake Pan

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Magdalenas - Spanish Cakes

Place paper liners in to cupcake pan. Use a large serving spoon to spoon batter into 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.

Place pans on the middle shelf of the preheated oven for 18-20 minutes, until magdalenas have turned a golden color. Remove from oven and allow to cool for 5 minutes before taking out of the pan to cool further.

Best with...
Valor 'Chocolate a la Taza' Classic Thick Hot Chocolate Valor Chocolate a la Taza is the thickest, creamiest, richest hot chocolate in the world! In Spain they dip fresh churro pastries into a cup of this extraordinarily thick hot chocolate. (We have a churro making kit for you if you are feeling ambitious! -- but doughnuts and similar pastries are fine.) Valor has been the classic chocolate source for Spaniards for over 100 years. When you melt their chocolate a la taza in simmering milk, this solid dark chocolate bar transforms hot milk into a rich and satisfying chocolate brew! It is so easy to make. All you do is add about 2 or 3 squares of your Valor bar per cup of milk, which is simmering on the stove, stir occasionally until it thickens (due to the small amount of rice flour in the bar . How thick you want your hot chocolate is up to you -- you determine its thickness by the number of chocolate squares you add to the milk; and how long you let it simmer on the stove -- usually for about two minutes or so. Each bar will make up to 8 mugs of wonderfully thick hot chocolate.

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03-09-2013 15:02