← Nouns Cooking · Spanish

Ingredients

• 3 large eggs, at room temperature
• 150 g sugar, plus 1 tbsp to sprinkle
• 150 ml mild olive oil or sunflower oil
• 60 ml Milk
• 1 finely grated zest of 1 lemon
• 200 g plain flour
• 2 tsp Baking powder
• 1 pinch Salt

Method

1. Whisk the eggs and sugar with an electric mixer for 5 min, until pale, thick and doubled in volume.
2. With the mixer on low, slowly pour in the oil, then the milk and lemon zest.
3. Sift over the flour, baking powder and salt and fold in gently with a spatula until just smooth. Cover and chill the batter for 1 hour; cold batter gives the tall magdalena dome.
4. Heat the oven to 220°C (425°F). Line a 12-hole muffin tin with tall paper cases and fill each about three-quarters full. Sprinkle the tops with sugar.
5. Bake for 5 min, then lower the oven to 190°C (375°F) and bake for 12–13 min more, until risen, golden and springy, and a skewer comes out clean. Cool on a rack.

Tips

• Kept in an airtight tin they stay soft for 3 days.

Sources

Written in our own words after cross-checking these recipes:

Directo al Paladar Foods & Wines from Spain