Magdalenas are another sweet memory from my childhood. I wanted to share a savory recipe today but I changed my mind right after feelings from the past were revived again. You see; reading beautiful thoughts from talented people that share their stories could certainly make forgotten thoughts and emotions come back to life. Indeed!
I was moved and inspired after reading Rosa’s lovely-sweet post about her Swiss Mémé’s Cake. Thank you, Rosa. You brought me back many wonderful memories of my grandmother!
That was when I started remembering many things about my grandmother and my days as a child--the tasteful and satisfying ‘Meriendas’-afternoon snacks- that I enjoyed while coming back from school-which would often be served {among many other bites} with ‘’Magdalenas’’.
And as a child having these sweet cakes for the merienda made the afternoon simply perfect :)
Even though these little babies look similar in shape to the famous cupcakes they are very different in taste and texture from the cupcakes.
I could say that the taste and texture are a combination between a moist cupcake a light muffin and a fluffy cookie with a sweet lemony flavor. I’m not sure if you could imagine the flavor of these little cakes after this description of mine… {Loud Laugh}
They are a classic from where I come from and every boy and girl experience this heavenly taste while growing up. I could say that as a child eating a 'magdalena' is almost a mandatory palate work :)
So I could not let another day go by without making some Magdalenas. I poured a few ingredients into a bowl…bake for twenty five minutes and voila! And yes, I ate more than one!
Have a wonderful and colorful week ahead!
Magdalena’s—Sweet Lemony Little Cakes Recipe
1 ¾ C. Raising Flour
¼ tsp. Salt
¼ C. Sugar**
Zest of 1 Large Lemon*
4 Medium eggs
200 ml/ 7 oz. canola oil
¼ C. Whole milk
Preparation:
Preheat oven to 200C/ 392F. In a medium bowl add flour and salt. Set aside. In a separate bowl add eggs, sugar, lemon zest and milk-- mix well and pour this mixture to the flour. Add oil and using an electric mixer beat for a couple of minutes until all ingredients are well combined. Spoon a little more than half the mixture into muffin cases and sprinkle with a little or a lot of sugar on top. Bake in the oven for 25 minutes. Let magdalenas cool completely and serve.
** You can always add more sugar to the mixture preparation. I only use 1/4 cup sugar because I sprinkle sugar on top as well. And I found out this quantity of sugar suited my taste.
* To enhance lemon flavor simply add more lemon zest plus a 1/4 tsp lemon juice.
In addition I want to mention that the texture of these cakes are very different from other cakes --like muffins or cupcakes-- They are spongy- fluffy and soft.
