Dish

Magdalenas

Magdalenas are made with flour, sugar, eggs, baking powder, milk, and lemon zest. The batter is mixed together and then baked in muffin tins until golden brown. They are often served with coffee or tea and can be enjoyed plain or with a dusting of powdered sugar. Magdalenas are a popular treat in Spain and are often found in bakeries and cafes.

European cuisine› Mediterranean cuisine› Spanish cuisine

Dessert

Origins and history

Magdalenas are believed to have originated in the region of Aragón in Spain. They were named after Mary Magdalene and were traditionally eaten on her feast day, which is July 22nd. Magdalenas are now enjoyed throughout Spain and are a staple in many households.

Dietary considerations

Magdalenas are not suitable for those with gluten or dairy allergies.

Variations

There are many variations of magdalenas, including chocolate chip, almond, and orange. Some recipes also call for the addition of olive oil or honey.

Presentation and garnishing

Magdalenas can be presented on a decorative plate with a dusting of powdered sugar or a dollop of whipped cream. Garnish with fresh fruit or a sprig of mint for an extra touch of elegance.