Teresa's Recipes
Magdalenas
Indulge in the delightful experience of Magdalenas, a cherished Spanish treat that brings a touch of sunshine to your breakfast table. These delicate, fluffy cakes are a culinary gem from the region of Aragón, often enjoyed alongside a steaming cup of café con leche. Each bite is a harmonious blend of rich flavor and airy texture, enhanced by a refreshing hint of lemon zest. Whether you savor them fresh from the oven or dust them with a sprinkle of powdered sugar, Magdalenas evoke the warmth of home and the joy of shared moments. A perfect way to start your day or to enjoy as a sweet snack, these mini cakes are reminiscent of French madeleines and are sure to become a favorite in your kitchen.
Ingredients
- 1 1/2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1/4 teaspoon Salt
- 1 tablespoon Lemon zest
- 1/2 cup, melted and slightly cooled Unsalted butter
- 3/4 cup Granulated sugar
- 3 large Eggs
- for dusting (optional) Powdered sugar
Dietary Notes
- Servings: 12
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 180
- Fat: 8g
- Carbs: 24g
- Protein: 3g
- Sodium: 120mg
- Sugar: 10g
Instructions
- Preheat the oven to 375°F (190°C). Grease and flour a muffin tin or line it with paper liners for easy removal.
- In a large mixing bowl, use an electric mixer to beat the eggs and granulated sugar together until the mixture is light, fluffy, and pale in color, about 5 minutes.
- Gently stir in the melted butter and lemon zest, mixing until the ingredients are well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Gradually add the dry ingredients into the egg mixture, stirring gently until just combined. Be careful not to overmix; the batter should remain light and airy.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow for optimal rising during baking.
- Bake in the preheated oven for 15-20 minutes, or until the tops of the magdalenas are golden and a toothpick inserted into the center comes out clean.
- Allow the magdalenas to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. For an extra touch of sweetness, dust the tops with powdered sugar before serving.
Tips
- For a twist on the classic flavor, try adding a teaspoon of vanilla extract to the batter.
- Magdalenas can be enhanced with a variety of flavors; consider incorporating orange zest or almond extract for a different profile.
- These cakes freeze well; store them in an airtight container for up to a month. Simply thaw and enjoy as desired.