Magdalenas españolas (Version of French Madeleine)
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Magdalenas españolas (Version of French Madeleine)
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Magdalenas are the Spanish version of the French madeleine. In Spain, they are flavored with lemon and olive oil.
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Ingredients
- 7 oz. egg about 4 eggs
- 2 cups caster sugar
- ¾ cup olive oil lightly flavored
- 2 cups all-purpose flour
- 1 pinch salt
- 3 teaspoons baking powder
- 1 lemon zest, organic
- vanilla extract a few drops
- 2 tablespoons caster sugar , for dusting
Equipment
- Muffin pan
- Paper or silicone muffin cups
- Stand mixer
Instructions
- Sift the flour and baking powder together.
- Crack the eggs into the bowl of a stand mixer.
- Add the sugar.
- Beat the eggs and sugar for 10 minutes. The mixture should whiten and become stiff.
- While continuing to beat, gradually add the olive oil to the mixture.
- Add the lemon zest and vanilla.
- On low speed, add the flour/baking powder mixture and the salt and beat briefly, just until the flour is incorporated.
- Line a muffin pan with paper or silicone muffin cups.
- Spread the batter into the mold.
- Place the mold in the refrigerator and let the dough rest for 1 hour.
- Preheat the oven for 20 minutes at 430 F (220°C).
- Take the dough out of the fridge and sprinkle a little caster sugar on each magdalena.
- Bake the magdalenas for 15 minutes, taking care not to open the oven door during baking.
- After 15 minutes, remove the pan from the oven. Prick the middle of a magdalena with a toothpick to check that it is well cooked.
- If the toothpick comes out clean, the magdalenas are done. Otherwise, place the pan in the oven for a minute or two more.
- Allow the magdalenas to cool before serving.
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