Magdalena sponge-cakes

These magdalenas, small sponge-cakes made with olive oil, are made by the Poor Clares of Santa Ana convent in Oñati in the Basque Country. I have given the ingredients exactly as they are measured, using a small 5 oz coffee cup. The recipe calls for more milk and less egg than usual.

Servings: Makes about 2 dozen magdalenas

Ingredients:

2 eggs

3 cups extra fine sugar

2 cups of milk

2 cups of mild extra virgin olive oil

6 scant cups of flour

1 tsp baking powder

Preparation:

Arrange 2 dozen cupcake paper liners on baking trays. Preheat the oven to 350 degrees F. Beat the eggs and sugar together in a food processor to give a pale yellow batter that leaves ribbon trails. Stir in the other ingredients, alternating the milk and oil with the flour to avoid curdling, and beat well again. Spoon into the paper cups, but no more than two-thirds full to leave space for rising. Bake for about 20 minutes or until golden and risen.

Selected by Vicky Hayward
Recipe courtesy of Spain GourmeTour magazine.