Here is a recipe to make Spanish Christmas Sweets. They are called Marquesas and are a kind of Almond Cupcakes, Magdaleines. You can eat them as breakfast, dessert, with a coffee. Hope you like them. Let me know what you think.
Ingredients:
- 100 g iced sugar
- 120 g white sugar
- Grated lemon zest (from 1/2 lemons, only the yellow part)
- 250 g ground almonds
- 40 g self raising flour
- 40 g cornflour
- 10 g baking powder
- 4 eggs
- Iced sugar for decoration
Preparation:
- Leave the eggs out of the fridge until they are room temperature (I left them around 6 hours).
- In a bowl, mix together the flour, cornflour, baking powder, almond, iced sugar, and lemon zest.
- Put water in a pan and a suitable bowl inside (so the bowl gets warm). It needs to be at a temperature that you don’t get burn (around 37ºC). At this point, leave the bowl above the hot water but take it out of the source.
- Add the eggs and the white sugar and whisk with the electric mixer for 6 minutes. You’ll see that the mixture start growing and gets whiter.
- Take the bowl off the pan and continue whisking for 6 more minutes.
- Once that’s done, gradually add the almond mixture into the eggs mixture and try to mix it until you have a well-mixed batter. Try to mix it by hand and quite slow so the air in it doesn’t go, it will make your cupcakes more spongy.
- Preheat your oven to 200 ºC. Prepare your muffin tin by greasing it or lining with muffins liners.
- Fill your muffin tin or liners 3/4 full of cupcake batter.
- Once the oven is at 200 ºC, reduce the temperature to 180 ºC and bake for 10-15 minutes or until golden.
- Dust with icing sugar and leave the cupcakes cool on a wired rack.
