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    Magdalenas recipe Spanish Dessert Recipes 5 1 5 0

    Spanish Magdalenas

    • Serves 6 people
    • Complexity Easy
    Prep time
    10 mins
    Cook time
    20 mins
    Total time
    30 mins
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    • 3 large free-range eggs
    • 200g plain flour
    • 125g caster sugar, plus extra for sprinkling
    • 50ml whole milk
    • 100ml olive oil
    • 8g baking powder
    • Zest from ½ orange
    • Pinch of salt


    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.


    1. Pre-heat your oven 230°C/450°F/Gas Mark 8.
    2. In a large bowl, beat the eggs vigorously with a whisk and start to add the sugar on a slow stream until fully incorporated. Do the same with the oil, pouring it slowly into the mix while you keep whisking. Do the same with the milk, flour and baking powder. Add a pinch of salt and the freshly grated orange zest.
    3. Cover with cling film and allow to mix to rest in the fridge for 10 minutes. This will help the cold mix rise better when baked in the hot oven.
    4. Use a large 12 cupcake silicone tray and line with cupcake cases. Take the mix out of the fridge, give it a good mix and pour into each case ¾ full. Sprinkle each case with some caster sugar.
    5. Reduce your oven temperature to 200°C/400°F/Gas Mark 6 and bake for 15 minutes, do not open the door during this time.
    6. Take the magdalenas out of the oven and allow them to rest in the silicone tray for 5 minutes before serving.

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