If you've ever had breakfast in Madrid, you've probably had magdalenas (aka madalenas), the Spanish version of the French madeleine. Most magdalenas are flavored with citrus zest (either lemon or orange), but otherwise they can vary quite a bit. Some resemble little spongecakes. Others are more like pound cake. The ones I made for this post taste a bit like powdered doughnuts to me, but Ana, who knows her magdalenas, says they are closer to bica, a Galician bizcocho. I will post about other styles of magdalenas, as well as sobaos and other Spanish breakfast cakes, in the near future.
Note: like many olive oil cakes and pastries, these magdalenas actually taste better the second day. Hot out of the oven they will have a disappointing, "bread-y" taste, so plan ahead and make them a day before you eat them.
1 cup of sugar (plus more for sprinkling)
1/2 cup milk
1/2 cup yogurt
1 cup of spiced olive oil (see my post on how to make Spiced Olive Oil, aceite desahumado)
3 cups of flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon of grated orange zest
First make the Spiced Olive Oil.
Preheat the oven to 350.
In a large bowl, beat the eggs and sugar well.
Mix the flour, baking powder, and baking soda in a separate bowl.
Mix the milk and yogurt in a cup.
Stir a little of the flour mixture into the eggs and sugar, then stir a little of the milk mixture in. Keep alternating, and stirring, until it's all combined.
Stir in the spiced olive oil and zest.
Put the batter in an oiled muffin pans or papers. Sprinkle each muffin with a little sugar.
Bake them 15 minutes. Insert a toothpick into the biggest magdalena. If it comes out clean, they're done.
Cool the magdalenas on racks. Again their flavor and texture will be much better the second day.
Serve them for breakfast, for a mid-morning coffee break, or for the merienda.