Magdalenas

Magdalenas

By
From
Catalonia
Makes
12
Photographer
Laura Edwards

The picture of these magdalenas just takes me right back to being a child and coming home from school. My mum would always have one of these or some chocolate on toast waiting for me. I used to sit on the step at my grandmother’s house and eat very slowly. My grandmother used to get very cross with me for that – you have to eat the magdalenas warm!

Ingredients

Quantity Ingredient
4 free-range eggs
170g caster sugar, plus extra to sprinkle
120ml extra virgin olive oil
200g plain flour
1 teaspoon baking powder
1 lemon, finely grated zest

Method

  1. Preheat the oven to 180°C. Line a 12-hole muffin tin with cupcake cases.
  2. Beat the eggs and sugar together until really light and fluffy. Gradually whisk in the olive oil then fold in the flour, baking powder and lemon zest.
  3. Divide the batter between the cases, sprinkle with some extra sugar and bake for 18–20 minutes until risen and golden. Cool slightly on a wire rack. Serve warm.
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