España Spain Magdalena Sponge Cake Magdalena esponja pastel



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Magdalena Sponge Cake – Magdalena esponja pastel

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

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.

picture of magdalenas, sponge cakes

5 Interesting Facts



  1. Spain is Europe's fourth largest country.

  2. Spain has borders with Andorra, France, Portugal and Morocco.

  3. Taxis in Spain are easily identified by the green light on the roof.

  4. Spain is one of the top three most visited countries in the world.

  5. Bull fighting is a traditional event in Spain

Resources:

www.Mappery.com/map-of/Spain-map

www.tienda.com/recipes/magdalenasponge.html

www.featurepics.com/online/magdalenas-1001908.aspx



www.10-facts-about.com/Spain/id/37

Jeffrey Thompson


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