Magdalenas – a sweet breakfast treat!

Try these delicious little lemony cakes for a weekend breakfast treat! They be found on the breakfast table in many Spanish households, and are definitely always a hit in mine (any time of day!). They are usually enjoyed with a coffee and being fairly dense they hold together when ‘dunked’ into your hot drink in the morning, delicious! I like to make them in traditional fairy cake tins, but in Spain they are also often square or rectangular in shape, perhaps even easier for dunking! You can even make a batch in advance, and as they are not iced they will keep extremely well in the freezer.

I use the ‘all in one’ method for this recipe using my mixer (you can also do this with a whisk), or there are instructions for doing it by hand if you prefer.

Ingredientes (makes 12-16 cakes)  

• 3 eggs
• 150g softened butter or margarine
• 150g granulated sugar (plus extra for the crust)
• 150g plain white flour
• 2 tsp baking powder
• Grated zest of 1 lemon
• Water

Metódo

1. Weigh out all your ingredients in your mixing bowl.
2. Using your mixer, gradually beat the eggs, sugar, soft margarine, zest, flour and baking powder in a mixer until thoroughly combined (I start at the lowest speed and gradually, over the space of a minute, increase the speed until it is at maximum). The mixture should be quite thick. (If you are not using a mixer then start by beating the eggs and sugar, then add the rest of the ingredients and mix well.)
3. Divide the mixture between the paper cases, filling each one half full.
4. Sprinkle them with a little of the extra sugar.
5. Bake in a preheated oven (180) for 20 minutes or until they have risen and are a lovely golden colour.
6. Enjoy warm, straight from the oven, ¡perfecto!

¡Disfrútalo con un café! (Enjoy with a coffee!)