Magdalenas

Madeleines

Preparation info

  • Difficulty

    Easy

  • Makes

    18

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

ACROSS SPAIN THERE IS AN EARLY MORNING RITUAL PRACTISED ALMOST EXCLUSIVELY BY HUSBANDS. THE MEN GET DRESSED, LEAVE THE HOUSE AND THE HUNGRY KIDS, AND WALK OUT INTO THE MORNING SUN. THEY WANDER TO THE KIOSKO OR NEWSAGENT, PICK UP A COPY OF EL MUNDO OR EL PAÍS DEPENDING ON THEIR POLITICAL LEANING, AND THEN BUY A BAG OF MAGDALENAS FOR BREAKFAST. THESE SWEET LITTLE YEASTY PASTRIES ARE SERVED WITH A BIG CUP OF CAFÉ CON LECHE INTO WHICH THEY ARE DUNKED. TO THE NORTH THE PASTRIES ARE MADE WITH BUTTER, BUT IN THE SOUTH THEY CAN ALSO BE MADE WITH SWEET HOJIBLANCA OLIVE OIL. MUM MAKES REALLY RICH ONES WITH OLIVE OIL AND YOGHURT. I HAVE OPTED FOR A RECIPE MADE WITH BUTTER. IF YOU CAN GET YOUR HANDS ON SOME SWEET OLIVE OIL SUCH AS ARBEQUINA OR HOJIBLANCA, TRY THE OIL INSTEAD OF THE BUTTER FOR A REAL TASTE OF ANDALUSIA.

Ingredients

  • 5 eggs
  • 115 g (4 oz/½ cup) caster (superfine) sugar
  • 125 g ( oz) unsalted butter, melted
  • 70 g ( oz/rounded cup) rice flour
  • 140 g (5 oz/heaped 1 cup) self-raising flour
  • grated zest of 1 lemon
  • icing (confectioners’) sugar, to dust

Method

Preheat the oven to 180°C (350°F/Gas 4).

Put all the ingredients except the icing sugar in a food processor and blend until smooth. Place 18 double-layered paper cases on a baking tray. Divide the mixture among the paper cases, dust with icing sugar and bake for 18 minutes, or until golden and risen.

Remove from the oven and turn out onto a wire rack to cool. Best eaten on the day of making.