Magdalenas - Spanish Cakes

http://www.spain-recipes.com/magdalenas.html

Home

Ingredients

Cookbooks

Blog

Newsletter

Contact Us

About Us
Tweet 0 5 218 Featured

Spanish Recipes
Gazpacho Recipes Tapas Recipes Vegetable Recipes Paella Recipes Seafood Recipes Dessert Recipes Sangria Recipes

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.

Useful Links
A recipe for Success What's your hobby? Spain's Travel Guides Traveling to Spain Living in Spain Learn Spanish Golf in Spain Spanish Beaches

Makes 18 magdalenas.

2-Pack Crema Catalan Spanish Recipes Search

Ingredients
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

Search
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

Sign up for our newsletter!

Enter your E-mail Address

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

Enter your First Name (optional)

Beat Eggs and Sugar

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

Then

Beat until the mixture is light.

Subscribe
Don't worry -- your e-mail address is totally secure. I promise to use it only to send you Spain-recipes.com Newsletter.

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

1 de 2

03-09-2013 15:02

Magdalenas - Spanish Cakes

http://www.spain-recipes.com/magdalenas.html

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.

Bake
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.

Home | Ingredients | Cookbooks | Blog | Newsletter | Contact Us | About Us

2 de 2

03-09-2013 15:02