Magdalenas

These are the Spanish equivalent of French madeleines, with ingredients adapted to suit a country replete with olive and orange groves. Use your best olive oil -- you can really taste it.

3 eggs, room temp
1 1/2 cup sugar
1 cup olive oil
1 cup milk
Zest of 1 orange
1 tsp baking powder
3 cups flour

Preheat oven to 350. In stand mixer with paddle attachment, beat eggs and sugar until pale-yellow and kind of fluffy. Add oil and milk alternately, making sure the batter doesn't splatter everywhere. Add orange zest, then flour and baking powder. (This makes a TON of batter. I usually bake two trays of teacakes and still wind up with a tupperware of leftover batter in the fridge.)

Spoon batter parsimoniously (it will rise) into a well-oiled tea cake pan or mini-muffin cups. Bake 20 minutes or so, until the edges are starting to go golden brown and pull slightly away from the pan. Cool on a rack and sift powdered sugar over the cakes once they've cooled.

Store in an airtight container. These go stale quickly if you leave them out.