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Sunday, 1 January 2012

Tea Time Delights. . .

These gorgeous, delicate little cakes are perfect for any morning or afternoon tea.  They are light and fluffy and the Spanish love to dip them in their coffee.
Give it a go!  You will be sure to grab another.

Magdalenas (Madelines)

2 large eggs
1 cup plain yoghurt
1/3 cup light olive oil
2/3 cup caster sugar
1 teaspoon aniseed essence (or 15ml Spanish 
aniseed liqueur)
½ teaspoon vanilla essence
1 ½ cups self-raising flour
½ cup plain flour
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
Vanilla sugar

Pre-heat an oven to 180º C.
Place eggs into a mixing bowl and beat well using an electric mixer. Add yoghurt, sugar, oil, essence and citrus rinds. Mix for about 1 minute on medium speed.
Sift and add flour. Mix until mixture is smooth and thick, being careful not to over mix.
Spoon dough into muffin cases to ¾ full. Place in oven for about 20 minutes. Dust with vanilla sugar while still hot.
Makes approximately 12 muffins.

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