Delve into the delight of classic Spanish Magdalenas, a beloved bakery staple known for their fluffy texture and distinctive “copete” or dome. These traditional treats are simple yet incredibly satisfying, made with everyday ingredients and infused with the fresh zest of lemon. Perfect for breakfast or as a sweet snack, these magdalenas bring a taste of Spain to your kitchen with their oyster-like shape and sugary top.
Why You’ll Love This: Magdalenas are celebrated for their light and airy consistency, which pairs wonderfully with coffee or tea. The addition of lemon zest adds a bright, citrusy note that enhances the flavor, making each bite refreshing. The unique preparation method, involving chilling the batter overnight, ensures that each magdalena bakes with a beautifully risen dome, making them as visually appealing as they are delicious.
Perfect Occasion: Magdalenas are ideal for breakfast, brunch gatherings, or as a delightful addition to a tea party. They’re also perfect for packing into lunchboxes for a sweet treat or enjoying as a mid-afternoon snack. These little cakes are sure to brighten your day and are a hit at any gathering.
Decoration Tips: For a beautiful and traditional presentation, sprinkle the tops of the magdalenas with a little extra sugar before baking to achieve a slightly crispy, sweet crust. Serve them in a rustic basket or on a pretty platter to enhance their charming appearance.
Ingredients:
- 125 grams of eggs (approximately 2 large eggs)
- 175 grams of granulated sugar
- 60 ml of milk
- 190 ml of sunflower oil
- 210 grams of all-purpose flour
- 7 grams of baking powder
- 3 grams of salt
- Zest of 2 lemons
Instructions:
- Prepare the Batter:
- In the bowl of a stand mixer, beat the eggs and sugar until the mixture is pale and doubled in volume.
- Continue beating and gradually add the sunflower oil in a steady stream to emulsify.
- Mix in the lemon zest.
- Alternately add the milk and the sifted dry ingredients (flour, baking powder, and salt), mixing until just combined. Ensure there are no flour streaks.
- Chill the Batter:
- Cover the bowl and refrigerate the batter overnight. This step is crucial for achieving the magdalenas’ signature dome.
- Bake the Magdalenas:
- The next day, preheat your oven to 220 degrees Celsius (428 degrees Fahrenheit). Line a muffin tin with cupcake liners.
- Fill each liner three-quarters full with the chilled batter. Sprinkle the top of each with a little sugar.
- Bake at 220 degrees for 5 minutes, then reduce the temperature to 180 degrees Celsius (356 degrees Fahrenheit) and bake for an additional 9-10 minutes, or until the magdalenas are golden and a toothpick inserted into the center comes out clean.
- Cooling:
- Remove the magdalenas from the oven and let them cool on a wire rack.
Enjoy these delightful Spanish Magdalenas, a simple yet satisfying treat that perfectly captures the essence of traditional Spanish baking!
