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La maddalena a forma di muffin che sa di plum cake

Skip the talk and go to the recipe: olive oil Magdalenas

few posts ago we talked about the tortuous path that led me to a recipe satisfactory Maddalene , path dotted with a number of attempts, many failures, and some interesting discovery. In the pre-foodblog (maybe even sprout was in his first post, penzanpo ') recipes on the Internet turned on specialized sites and forums, and already the feeling of having a recipe book as big as the world was unsettling and exciting at the same time. And since we were also in the pre-google notebook and pre-netbook, the recipes were printed and stuck on quadernino, cutting away, alas, the site of origin, which otherwise did not fit on the page!

Recipe Maddalene, found somewhere on the Internet, has therefore been kept in my notebook of recipes until I found the suitable silicon mold. But in the meantime the ship had had to move for reasons of service, so I had to wait again to have the oven and blender.

Finally the planets are aligned, and I picked the recipe, and I apologize if I can not give proper credit to the first publication. In this recipe, I explained that "The or magdalena or madeleine madeleine is a sweet that is traditionally eaten during the English breakfast" (ohibò monsù want to see that the French have nothing to do with the spread of the Magdalene in Naples? ) "In many countries of Navarra and Aragon are always deals on holidays to friends and relatives. The recipe given here follows that of the convent of Poor Clares of Santa Ana, Onati and, compared to the more common, contains more milk and fewer eggs. " Ok, I said to myself ... let's try, although I am not aware that the Maddalena do with olive oil.

Magdalenas - Maddalene olive oil

Ingredients:
for about 24 Magdalenas:

2 eggs 45 cl (400 gr)
30 cl sugar (300 grams) of milk
34 cl (300 grams) of olive oil extra virgin
90 cl (540 gr) flour 1 tablespoon baking


Small cake tins paper oven, or a silicone mold

The most observant among you will already have sharpened their eyes to the doses. The original recipe contained only the volumes and there and then I realized the amount of dough that would have resulted. Good thing the first time to try it, I halved the dose:)
Preheat the oven to 175 degrees. Place the molds on a baking sheet. Beat eggs with sugar (original recipe says to use only the yolks, but did not convince me), until the mixture is pale yellow that falls from the spoon in a little choppy. Combine the other ingredients, making sure to alternate the milk and oil and flour. Add the yeast last. Mix well. Using a
spoon pour the mixture into the molds of paper (or silicone into the mold) filled to 2 / 3 in order to allow to Magdalenas the chance to swell well. At this point, realize that your pan with silicone molds 9 for Maddalena will never be enough to accommodate all quell'impasto, and pull off a rush for your muffin tins, which were then only six, but mixture there is still a lot 'then? Then pull off even the cake mold and finish it all in there!
Bake and cook for 20 minutes or until the cakes will be golden brown and puffy not trying to cook evenly in spite of all the different forms)

So how quibble above, there is no possibility that the sweets that come out of almond know, for obvious and total lack of anything is somehow related to the almond, so ... why? So come Maddalene stralievitate but very good, that taste of plum cake and cheered several breakfasts. In short, it was not the recipe I was looking for, but since then this has been one of my favorite mixes for the plum cake for breakfast! I know that one day I decide to write straight to the recipe and try to use only the yolks:)
In the picture you see them in muffin version with bits of chocolate orange modest. I am a bit 'too tanned ... because I always fear of farli crudi, ed esagero sempre al contario!!