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Almond and Raisin Magdalenas
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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.
Makes: 12
Typical values per serving:
Energy |
1117.128kJ 267.0kcal |
---|---|
Fat | 15.8g |
Saturated Fat | 6.7g |
Sugars | 18.7g |
Salt | 0.2g |
This recipe was first published in June 2007.
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