Easy recipe: Magdalenas

Jennifer Mastroianni


(magh-dah-LAY-nah) For the Spanish, magdalenas are a portable treat. You’ll find them sold everywhere, at street side and in tea shops.

These are small sponge cakes, popular since the Middle Ages. They come in different shapes but always are moist, tender and shiny golden brown.


2 eggs

3 cups sugar

2 cups of milk

2 cups of mild extra virgin olive oil

6 cups of flour

1 teaspoon baking powder

Place 24 cupcake papers on baking trays. Preheat the oven to 350 degrees. Beat eggs and sugar together in food processor to give a pale yellow batter that leaves ribbon trails. Stir in other ingredients, alternating the milk and oil with the flour to avoid curdling.

Spoon batter into the paper cups, two-thirds full. Bake for about 20 minutes or until golden.