Nutty Magdalenas

There’s something truly special about baking Nutty Magdalenas. It takes me back to the cozy afternoons of my childhood, when the air was filled with the sweet aroma of freshly baked goods. I remember my grandmother pulling these delightful treats out of the oven, their golden tops glistening like jewels. The first bite was always a revelation—the crunch of the nuts, the soft cake, and just the right amount of sweetness. These little cakes, often enjoyed with a cup of coffee or tea, bring back memories of laughter and warmth, making them not just a recipe, but a cherished tradition. Whether you’re having a quiet moment alone or hosting friends, these Nutty Magdalenas are sure to create a lovely atmosphere.

What You Need for Nutty Magdalenas

To create these delightful Nutty Magdalenas, you’ll need a selection of simple yet essential ingredients that work harmoniously together. Each component plays a crucial role in achieving the perfect texture and flavor. Let’s take a closer look at the key players:

• 3 large eggs, at room temperature: These are the base for your batter, providing moisture and binding.
• 1 cup (200g) sugar: Sweetens the cakes and helps create that delightful crust.
• 2/3 cup (90g) toasted almonds or hazelnuts, skins removed after toasting: They add a wonderful crunch and nutty flavor.
• 1 1/2 cups (225g) all-purpose flour: This forms the structure of the cakes.
• 1 tablespoon baking powder, preferably aluminium-free: Helps the Magdalenas rise beautifully.
• Pinch of salt: Enhances all the flavors.
• 3/4 cup plus 2 tablespoons (200ml) mild-flavored olive oil: Provides moisture and richness.
• About 1/4 cup (25g) mixed chopped nuts, such as almonds, hazelnuts, or pistachios, for sprinkling, untoasted: These add texture and a crunchy topping.

Making Nutty Magdalenas

Let’s dive into the delightful world of creating Nutty Magdalenas. It’s a simple process that fills your kitchen with an irresistible aroma. Follow these steps for a perfect batch:

1. Preheat the oven to 400ºF (200ºC). Prepare your muffin tins by lining 16 indentations with paper liners. Alternatively, you can place 16 paper muffin cups on a baking sheet if you don’t have a muffin tin.
2. In a stand mixer fitted with the whip attachment, add the eggs and sugar. Beat on high speed for about 3 to 5 minutes until the mixture is very light and has doubled in volume, creating a fluffy texture.
3. While the eggs and sugar are whipping, take your toasted almonds or hazelnuts and place them in a food processor. Add the flour, baking powder, and salt. Pulse until everything is finely ground—a texture similar to coarse polenta.
4. Once the eggs are whipped, turn the mixer to medium-high speed and slowly drizzle in the olive oil. Stop midway to scrape down the sides of the bowl to ensure everything is well combined.
5. Using a spatula, gently fold in the flour and ground nut mixture. Be careful not to overmix; you want it just incorporated.
6. Using a spring-loaded ice cream scoop, fill the lined muffin cups halfway with the batter. It’s always exciting to see the batter fill those cups!
7. Place the muffin tin in the preheated oven and bake for about 15 minutes. You’ll know they’re done when the centers feel lightly set when you press them with your finger.
8. If you used just muffin cups on a baking sheet, they may take a few extra minutes to bake, so keep an eye on them.
9. Once baked, remove the Nutty Magdalenas from the oven and let them cool slightly in the tin before transferring them to a wire rack to cool completely.

Helpful Hints

Here are some handy tips to keep in mind while making Nutty Magdalenas:

• Storage: To keep your Nutty Magdalenas fresh, store them in an airtight container at room temperature for up to three days.
• Freezing: You can freeze your Nutty Magdalenas for up to two months. Just ensure they’re well wrapped to prevent freezer burn.
• Pairing: These delightful treats pair wonderfully with a range of beverages, especially coffee or tea, making them a great choice for afternoon snacks.
• Customizations: Don’t hesitate to experiment with different nuts or even add citrus zest for a refreshing twist.
• Serving Size: Each batch yields about 16 Nutty Magdalenas, perfect for sharing with friends or family!

Perfect Pairings for Nutty Magdalenas

When it comes to serving Nutty Magdalenas, the possibilities are endless. Here are some ideas to enhance your experience:

• Afternoon Tea: Enjoy these delightful cakes with a cup of your favorite tea. Their slightly sweet, nutty flavor complements the warmth of tea perfectly.
• Picnics: Pack a batch for your next picnic. They’re portable and don’t require any utensils, making them an ideal snack under the sun.
• Brunch Gatherings: Serve Nutty Magdalenas alongside fresh fruit and yogurt for a delightful brunch spread. They add a sweet touch to the meal.
• Holiday Celebrations: These cakes can be a lovely addition to your holiday cookie platter, offering a unique flavor that guests will appreciate.
• Dessert Showcase: Consider using a drizzle of honey or a sprinkle of powdered sugar on top for an elegant presentation during dinner parties.

FAQ

Conclusion

In summary, Nutty Magdalenas are not just delicious cakes; they are a beautiful blend of texture and flavor that can brighten any occasion. I encourage you to try making them soon, whether for yourself or to share with loved ones. You’ll find that each bite brings a taste of nostalgia and warmth, making them a truly special treat.

Nutty Magdalenas

The ultimate treat for any occasion, Nutty Magdalenas are light, fluffy, and irresistibly nutty. Perfect for pairing with tea or coffee, these delightful cakes are sure to satisfy your sweet tooth. Make them today and enjoy their rich flavor and texture!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Desserts

Cuisine Spanish

Servings 4 servings

Calories 180 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Chef's Knife
• Baking Sheet
• Food Processor
• Oven

Ingredients

  

• 3 large Eggs at room temperature
• 1 cup Sugar (200g)
• 2/3 cup Toasted almonds or hazelnuts (90g) skins removed after toasting
• 1 1/2 cups All-purpose flour (225g)
• 1 tablespoon Baking powder preferably aluminium-free
• 1 pinch Salt
• 3/4 cup plus 2 tablespoons Mild-flavored olive oil (200ml)
• 1/4 cup Mixed chopped nuts (25g) for sprinkling, untoasted

Instructions

 

• Preheat the oven to 400ºF (200ºC). Line 16 indentations in muffin tins with paper liners. (Or set 16 paper muffin cups on a baking sheet, without using the muffin tins.)
• In the bowl of a stand mixer fitted with the whip attachment, whip the eggs and sugar on high speed until very light and doubled in volume, 3 to 5 minutes.
• While the eggs and sugar are whipping, pulverize the toasted almonds or hazelnuts, in a food processor with the flour, baking powder, and salt, until the nuts are finely ground up, similar in texture to very coarse polenta.
• When the eggs are fully whipped, drizzle in the olive oil while the mixer is running at medium-high speed, in a slow, steady stream, stopping the mixer midway to scrape down the sides of the bowl.
• By hand, stir in the flour and ground nut mixture just until it’s completely incorporated. Fill the paper muffin cups halfway full with the batter. (I used a spring-loaded ice cream scoop.)
• Bake the cakes for 15 minutes or just until the centers feel lightly set when you press one. If baking the cakes without the muffin tins, they may take a few minutes longer.

Notes

• Storage: The Magdalenas can be stored in an airtight container, at room temperature, for up to 3 days.
• Freezing: They can also be frozen for up to 2 months.

Keyword easy Magdalenas, homemade Magdalenas, Nutty Magdalenas recipe, Spanish nut cakes