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!
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.