Sunday evening is my time for making mobile desserts for the week. I had a bowl full of lemons that required consumption and a need to cook something new. Therefore magdelenas seem to be the perfect solution. There are Spanish treat, usually eaten at breakfast but also for the merienda.
They came out a little smaller than expected because I did not add enough of the mixture to the cupcake containers! However they tasted delicious and I demolished quite a few.
Makes approx. 12 magdalenas
150g self-raising flour
Zest of 1 lemon
Some extra sugar
Preheat the oven at 180C
1. In a bowl whisk the eggs together with the sugar until the mixture starts looking a bit spongy or fluffy then add the soft butter or margarine and keep stirring slowly until the mixture has a creamy consistency.
2.Add the lemon zest to the mixture and stir enough just to mix it all well. Sift the flour and add this to the mixture a bit at a time and keep on mixing.
3. Fill the paper cases , sprinkle some sugar on the top and add a couple of drops of water so the sugar will create a type of crust.
4. Place in a baking tray and put in the oven for 20-30 minutes approximately until they have a lovely golden colour.