Know what’s on your plate
Magdalena
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 385 kcal —
- Protein 6.1 g 12%
- Carbohydrate 40 g 15%
- Fat 22 g 29%
- Saturated fat 12 g 62%
- Fibre 1 g 4%
Similar foods
Questions about Magdalena
What is a Magdalena cake?
A Magdalena is a Spanish-style small sponge cake, usually baked in a paper case. It is often flavoured with lemon and made with olive oil, though recipes vary.
Are Magdalena cakes the same as French madeleines?
No. Magdalenas are usually round, domed cakes baked in paper cases; French madeleines are small shell-shaped cakes, traditionally made with butter.
How do you get a domed top on Magdalena cakes?
Chill the batter for at least 30 minutes, then spoon it into paper cases and bake in a preheated oven at 200°C for about 15–18 minutes. Avoid opening the oven while they rise.
How can you tell when Magdalena cakes are baked?
The tops should be golden and spring back when lightly pressed. A skewer inserted into the centre should come out clean, with no wet batter clinging to it.
How should you store Magdalena cakes?
Once cool, keep them in an airtight tin at room temperature and eat within about three days. You can freeze them in a sealed container; thaw at room temperature before serving.
What do you serve with Magdalena cakes?
They are commonly eaten at breakfast or as a snack with coffee, tea or hot chocolate. Their light lemon flavour also goes well with fresh fruit.
Source: BEDCA (Spain) 2678 · per 100 g · carbohydrate per EU label, fibre excluded
