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In English, ‘magdalena’ translates as ‘cupcake’. These little cupcakes are often flavoured with lemon and have a sugary crust. In Spain, magdalenas are often eaten at breakfast (desayuno) or with a cup of coffee (������é) as a snack (�ٱ�Գٱ𳾱辱é).

Ingredients:

• zest of 1 lemon (un limón)

• 3 eggs (tres huevos)

• 2 tsp baking powder (levadura en polvo)

• 100ml olive oil (aceite de oliva)

• 150g self-raising flour (harina)

• 150g caster sugar (����ú������)

You will also need a cake tin and cases.

Important Note:

This recipe uses a hot oven so make sure you ask an adult to help you.

Method:

1. Get an adult to preheat the oven to 180 degrees or gas mark 4.

2. Beat (batir) the eggs and sugar together in a bowl (cuenco) until the mixture goes fluffy.

3. Slowly add in the oil and stir (remover) the mixture until it becomes creamy then add the lemon zest.

4. Add the baking powder and sift (tamizar) the flour into the mixture, giving everything one final mix.

5. Pour (verter) the mixture into paper cases until they are half (medio) full.

6. Sprinkle some sugar on top and get an adult to place the tray in the oven for fifteen (quince) to twenty (veinte) minutes.

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