Magdalenas are a classic Spanish small cake typically served for breakfast. As a kid, you cannot beat the smell and taste of a freshly baked magdalena dunked into a large glass of milk. It’s origin its unknown, some say their origin is in the French city of Commercy, where a young girl called Madeleine Palmier baked them for the Polish king Stanislas Leszcynski, who like them so much, he named them after her. The Spanish version says that they were sold in the shape of a scallop shell by a young lady called Magdalena on the Camino de Santiago. The scallop shell, often found on the shores in Galicia, has long been the symbol of the Camino de Santiago. Magdalenas can keep well for a few days, if stored in a cake tin.
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