If you have ever visited Spain, you might know about “Magdalenas.” If you haven’t, then I’m here to tell you all about them. Magdalenas are small sweet cakes that are usually eaten at breakfast or for merienda (tea time.) They go very well with your morning cup of coffee, tea or hot chocolate. I could easily (although I shouldn’t) eat at least 2 to 3 of them for breakfast.
At first glance, it appears to be a simple morning breakfast choice. It possesses a subtle sweetness and the texture is both light and airy. Magdalenas are easily spotted in most Spanish bakeries and pastry shops. Since the birth of our daughters, we have spent every summer at my father in-law’s hometown of Montserrat and our home is just a hop, skip and a jump away from one of the town’s many bakeries. Every morning, my father-in-law would bring home a bag of freshly baked golden magdalenas and they would quickly disappear into the bellies of our household.
Fortunately, since we don’t live in Spain, magdalenas can be easily baked at home. For years, I have used a recipe from one of Spain’s popular TV chefs: Karlos Arguiñano. You can find that recipe here. For this post, I adapted that usual recipe with a special ingredient that my friend B presented me with on my birthday.
Matcha. Green tea, right? No, no, no. It’s NOT just your ordinary green tea. These leaves have been finely milled and the result of the end product is a fine-ground, powdered, high-quality green tea. This was the real good stuff! Aside from an amazing cup of tea, matcha can also be used as a flavoring essence for cakes, ice cream, lattes or chocolates. Just one teaspoon can add an amazing punch of flavor!
So here it is: Magdalenas de Matcha. My toddlers really enjoyed them and for me that meant the magdalenas were a sure hit!
Magdalenas de Matcha (adapted from La cocina de Karlos Arguinano)
1 1/4 cups granulated sugar
1 3/4 cups flour
1/2 cup virgin olive oil
1 tablespoon of matcha
1 tablespoon baking powder
Preheat oven to 350 degrees.
Place muffin cups in your baking tin.
Beat the eggs with 1 cup of sugar.
Keeping the mixer on, slowly add the oil.
In another bowl, sift the baking powder, flour and matcha together.
Pour the dry mixture into the wet mixture.
With a wooden spoon or rubber spatula, gently mix the batter going in one direction.
Pour the batter halfway into the baking cups.
Sprinkle a pinch of the remaining sugar on top of each magdalena
and then place in the oven.
Bake for 15-18 minutes.