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Magdalenas españolas (Version of French Madeleine)

Magdalenas are the Spanish version of the French madeleine. In Spain, they are flavored with lemon and olive oil.

Prep Time
15 mins
Cook Time
15 mins
Resting Time
1 hr
Total Time
30 mins
Servings: 15 pieces
Calories: 189 kcal
Course: Dessert
Cuisine: Spanish

Ingredients

  • 7 oz. eggs , about 4 eggs
  • 2 cups caster sugar
  • ¾ cup lightly flavored olive oil
  • 2 cups all-purpose flour
  • 1 pinch salt
  • 3 teaspoons baking powder
  • 1 zest organic lemon
  • A few drops vanilla extract
  • 2 tablespoons caster sugar , for dusting
Equipment
  • Muffin pan
  • Paper or silicone muffin cups
  • Stand mixer

Instructions

    Cup of Yum
  1. Sift the flour and baking powder together.
  2. Crack the eggs into the bowl of a stand mixer.
  3. Add the sugar.
  4. Beat the eggs and sugar for 10 minutes. The mixture should whiten and become stiff.
  5. While continuing to beat, gradually add the olive oil to the mixture.
  6. Add the lemon zest and vanilla.
  7. On low speed, add the flour/baking powder mixture and the salt and beat briefly, just until the flour is incorporated.
  8. Line a muffin pan with paper or silicone muffin cups.
  9. Spread the batter into the mold.
  10. Place the mold in the refrigerator and let the dough rest for 1 hour.
  11. Preheat the oven for 20 minutes at 430 F (220°C).
  12. Take the dough out of the fridge and sprinkle a little caster sugar on each magdalena.
  13. Bake the magdalenas for 15 minutes, taking care not to open the oven door during baking.
  14. 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.
  15. If the toothpick comes out clean, the magdalenas are done. Otherwise, place the pan in the oven for a minute or two more.
  16. Allow the magdalenas to cool before serving.