If you like nuts you’ll be a fan of these. There is almond meal in the batter as well as the nuts sprankled on top. I had never heard of magdalenas before coming across this recipe so I did a little searching on the web and it turns out that they are small Spanish tea cakes made with olive oil that come in a huge variety of flavours.
I’m sure that the other flavours are lovely but I don’t know if I can resist making this one over and over. The cake is muffin-like but with a unique taste from the olive oil and the crunchy nuts and sugar on top make for a great contrast in texture. I used a mixture of pistachios, hazelnuts and almonds for sprinkling on top because I love them all. Feel free to use just one kind or a mixture of your own favourites.
The first batch that I baked at 200 C were a bit too dry for my tastes so when cooking the second batch I reduced the temperature to 180 C and was much happier with them. All ovens are different so try cooking them both ways and see what you prefer. Adding the sugar on top is another change I made but it doesn’t make the cakes overly sweet as long as you just use a small sprinkle. I added quite a lot of nuts on top which stopped them from rising in the middle but it didn’t affect the texture at all.
3 large eggs, room temperature
1 cup caster sugar
90g almond meal
1 1/2 cups plain flour
1 tbsp baking powder
pinch of salt
200ml mild olive oil
1/4 cup un-toasted chopped nuts, for sprinkling
raw sugar for sprinkling
Preheat oven to 180 C and line a muffin tray with paper liners.
Combine the eggs and sugar in the bowl of a stand mixer fitted with the whipping attachment, whip on high speed until pale and doubled in volume, around 3-5 mins.
While the eggs are whipping, in a separate bowl combine plain flour, almond meal, baking powder and salt, whisk to combine well.
When the eggs are done, change the machine speed to medium-high and trickle in the olive oil, scraping the sides of the bowl halfway through.
Turn off the mixer and fold in the flour mixture by hand, scraping the bottom of the bowl.
Fill the paper liners halfway up with batter, sprinkle with some of the un-toasted nuts and sugar, bake for 15 mins.
Cool in the tin for 5 mins then transfer to a wire rack.
Makes 18 (varies depending on the size of your paper liners).