Light Lemon Madeleines using a Silvercrest Monsieur Cuisine
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, the delightful Magdalenas! These charming Spanish treats are like the lovechild of a muffin and a madeleine, boasting a light, fluffy texture infused with the zesty brightness of fresh orange. Originating from the beautiful region of Valencia, these sweet delights are perfect for breakfast or a midday snack, and they carry a sprinkle of nostalgia for anyone who grew up savoring them. With just a handful of ingredients, including the star of the show, olive oil, they tell a delicious tale of simplicity and tradition. Fun fact: the name 'Magdalena' is believed to be inspired by Mary Magdalene, as these treats were often made for celebrations. So whether you're enjoying them with your morning coffee or gifting them to a friend, these little cakes are sure to bring a smile to your face and a taste of Spain to your palate!
Ingredients
- 4 Eggs
- 200 g Granulated sugar
- 5 g Lemon zest
- 200 g Flour t55
- 1 Teaspoon(s) Baking powder
- 1 Pinch(es) Salt
- 50 g Milk
- 80 g Sunflower oil
Steps
Batter
- Add 4 eggs, 200 g of granulated sugar, 5 g of lemon zest in the food processor bowl.
- Mix manual: 6:00min / 37°C / Speed 4.
- Mix manual: 6:00min / 0°C / Speed 4.
- Add 200 g of flour t55, 1 teaspoon(s) of baking powder, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 4sec / 0°C / Speed 4.
- Add 50 g of milk, 80 g of sunflower oil in the food processor bowl.
- Mix manual: 4sec / 0°C / Speed 4.
Baking
- Pour the content of the food processor bowl in a paper liner.
- Preheat the oven at 200°C.
- Cook in the oven at 200°C during 15min.
- Bake for 15-20 minutes, or until golden brown.
- Serve Hot.
