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Magdalenas are Spain's beloved individual olive oil sponge cakes, the quintessential companion to a morning cafe con leche at Spanish breakfast bars across the country. Unlike French madeleines which use melted butter, magdalenas are made with olive oil, which gives them a distinctive moist, tender crumb with a subtle fruity note that butter cannot replicate. The batter is aerated by whipping the eggs with sugar until pale and voluminous, and lemon zest provides the classic citrus perfume. A signature of authentic magdalenas is the domed, cracked top with a crust of granulated sugar that caramelizes during baking - achieved by a hot oven and a cold rest of the batter before baking.
Prep
20 min
Cook
16 min
Total
36 min
Servings
12 srv
Difficulty
Easy
Calories
190 kcal
For 12 serving(s)
Per serving
Whisk the eggs with the sugar in a large bowl for 4-5 minutes until the mixture is pale, thick, and has roughly tripled in volume.
Add the olive oil in a slow drizzle, whisking constantly. Add the milk and lemon zest and mix to combine.
Sift the flour, baking powder, and baking soda over the batter and fold gently with a spatula until just combined - do not overmix.
Rest the batter in the refrigerator for 30 minutes - this helps the magdalenas develop their characteristic dome.
Preheat the oven to 200°C (390°F). Fill paper-lined muffin cases three-quarters full with the cold batter. Sprinkle the granulated sugar generously over the top of each.
Bake for 14-16 minutes until risen, golden, and a skewer inserted in the center comes out clean. Cool for 5 minutes before serving.
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