Dessert and the Journey

We had three families over last night for a sampling of Spanish dessert and a time of questions and answers.  We weren't sue what to expect, and I guess they probably weren't either.  But it was a lot of fun.  We got to talk about Spain, the people there, the journey so far and the journey ahead, and to encourage a young man in his own journey.  I can't wait to do it again.

We served three desserts which Hannah made for us - two were big hits, so below are the recipes for you to try at home.  But here is the fun and interesting thing about Spain and these desserts - these would actually be served as breakfast in Spain.  Cakes, cookies, pies are breakfast foods (see why I can't wait to get there?) and fresh fruit style dishes are served as dessert. 

Magdalenas - Spanish Cakes

 

Magdalenas are small sweet cakes that are rich-tasting, but light and fluffy.

 

• 4 eggs
• 1 cup Granulated Sugar
• 1 4 oz. stick Unsalted Butter
• 1 2/3 cups Unbleached White Flour
• 1 Tbsp Baking Powder
• Zest from 1 lemon
• 1 Tbsp Milk

 

Preheat the oven to 375 degrees Fahrenheit (200 degrees Centigrade). Measure 1/4 cup sugar into small bowl and set aside.  In a medium-size mixing bowl, beat the eggs with 3/4 cup sugar. Beat until the mixture is light. Add Melted Butter and Lemon Zest  In a small sauce pan, melt the butter on medium on the stove top. Or, melt it in the microwave. Make sure that the butter cools slightly and is not bubbling. As you continue to beat the egg mixture, slowly pour in the melted butter, making sure to mix thoroughly. Stir in the lemon zest and milk.  Measure out the flour into a separate bowl. Add the baking powder to the flour and mix thoroughly.  While stirring the egg mixture, add in the flour mixture. Continue to stir until all ingredients are mixed well. The batter will be very thick.  Place paper liners in to cupcake pan. Use a large serving spoon to spoon batter into pan, filling each one half full. Batter will more than double in size when baked. Use a teaspoon to sprinkle each Magdalena with a bit of the reserved sugar.

 

Place pans on the middle shelf of the preheated oven for 18-20 minutes, until Magdalenas have turned a golden color. Remove from oven and allow to cool for 5 minutes before taking out of the pan to cool further.

 

 

 

Orange Cake

 

Orange cake is a typical dessert recipe from Valencia, where the best oranges are produced.

 

• 25 oz cream cheese
• 6 oz biscuits (biscuits are shortbread style cookies - we used a butter cookie - the kind as kids you used to stick on your finger as a ring)
• 2 oz butter
• 2 oz of sugar
• 3 fl.oz orange juice
• 10 oz of mandarins or preserved oranges
• Chocolate shavings (optional)

 

Smash up the biscuits and mix them with the melted butter. Put the mixture in a loose-bottomed tin greased with butter and put it in the fridge for 15 minutes.

 

In a separate bowl, beat the cheese, the sugar and the orange juice until you get an even mixture. Pour this mixture into the tin and put it back into the fridge for four hours.

 

Decorate the cake with pieces of mandarin and chocolate shavings.