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Magdalenas Caseras

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Magdalenas Caseras

Magdalenas Caseras is a cherished staple in the everyday repertoire of Castilla's home kitchens. This classic Spanish treat, often passed down through generations, finds its place on the breakfast table or as a midday snack. In Castilla, the familiarity of these sweet, lemony bites means recipes are rarely written down, as they are lovingly crafted from memory, embodying the essence of simple, honest cooking.

With each bite, Magdalenas Caseras reveal a tender crumb, subtly infused with the zest of fresh lemon and a whisper of olive oil's fruitiness. The sugar's sweetness balances perfectly, creating a harmonious flavor that delights without overwhelming. Enjoy them warm from the oven, where their soft, pillowy texture is at its most inviting, offering comfort and a touch of nostalgia in every mouthful.

Ingredients

  • 3eggs
  • 200 ggranulated sugar
  • 200 mlmild olive oil
  • 80 mlwhole milk
  • 250 gall-purpose flour
  • 10 gbaking powder
  • 1lemon — zested
  • 1 pinchfine sea salt

Method

  1. Begin by bringing the 3 eggs and 80 ml of whole milk to room temperature. This ensures that when combined, the mixture will be smooth and even, a crucial aspect of Spanish sweets like Magdalenas Caseras.
  2. In a large mixing bowl, crack the eggs and add 200 g of granulated sugar. Using a hand mixer or a whisk, beat the mixture until it becomes pale and frothy. This step incorporates air, which will help the Magdalenas rise and achieve a light texture.
  3. Slowly pour in 200 ml of mild olive oil while continuing to mix. Once the oil is fully incorporated, add the 80 ml of room temperature whole milk. Mix until the batter is smooth and homogenous, ensuring no separation occurs.
  4. Zest 1 lemon directly into the batter, being careful to only zest the yellow part of the peel. Add a pinch of fine sea salt to enhance the flavors. Stir gently to distribute the lemon zest evenly throughout the mixture.
  5. In a separate bowl, sift together 250 g of all-purpose flour and 10 g of baking powder. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. The batter should be smooth and slightly thick, with no visible lumps.
  6. Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners and fill each liner about three-quarters full with the batter. This allows room for the Magdalenas to rise and form their characteristic dome shape.
  7. Bake in the preheated oven until the tops are a deep golden color and a toothpick inserted into the center comes out clean, indicating they are fully baked. The Magdalenas should have a slight spring when touched.
  8. Let the Magdalenas cool in the tin for a few minutes before transferring them to a wire rack. Serve them warm or at room temperature, optionally dusted with confectioners' sugar for a touch of sweetness.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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