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    Almond and Raisin Magdalenas

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    Almond and Raisin Magdalenas

    These cupcakes, the Spanish answer to madeleines, are perfect for a picnic. Soaking the raisins in sweet sherry makes them lusciously plump and juicy; Marcona almonds will add a nutty depth to the sponge. Serve with a bowl of seasonal soft fruit and perhaps some extra yogurt.

    • Preparation time: 15 minutes, plus 15 minutes soaking
    • Cooking time: 15 minutes
    • Total time: 45 minutes 45 minutes

    Makes: 12


    • 75ml Sweet sherry
    • 100g Large raisins or sultanas
    • 50g Whole Marcona almonds or ground almonds
    • 125g Unsalted butter, plus extra for greasing
    • 125g Caster sugar
    • 75g Natural yogurt
    • 2 Medium eggs
    • 1 Lemon, finely grated zest
    • 125g Plain flour
    • 1 tsp Baking powder
    • 50g Pine nuts


    1. Preheat the oven to 190°C/gas 5. Warm the sherry over a low heat for 30 seconds to 1 minute. Pour it over the raisins and leave the fruit to soak for 15 minutes.
    2. Grease a 12-hole muffin tin or madeleine mould. If you're using whole Marcona almonds, grind them finely in a processor and set aside. Using a hand-held electric whisk, cream the butter and sugar for 5–10 minutes until pale and fluffy. Beat in the yogurt; then gradually beat in the eggs, one at a time, followed by the lemon zest. Fold in the flour and baking powder, taking care not to knock out the air, then stir in the ground almonds, pine nuts and soaked raisins.
    3. Spoon the mixture into the prepared tin or mould. Bake for 15 minutes or until golden brown and risen. Remove from the oven and cool on a rack.

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