These small cakes are traditionally made using olive oil, if you prefer use cooled melted butter in its place. Many of the Spaniards I have known while in Spain (both adults and children) ate these before leaving the house for work or school, served with a cup of milky coffee or milk, breakfast itself came later around 11 am.
2 large fresh eggs and their weight – in the shells in the following:
- unrefined caster sugar
- plain white flour
- olive oil (or unsalted butter)
Pinch fine sea salt
1.25 tsp baking powder
Finely grated zest of 1 large lemon
Granulated sugar – to sprinkle on top of the cakes (optional)
Tip – the mixture should be quite thick, but I found them a little easier to work with when I added a little milk or lemon juice; I added about a teaspoon.
Preheat oven to 180ºC
Line a muffin tray with cup liners – either standard or mini muffin tins
Method 1
- Sift the flour, baking powder and salt together, reserve.
- Whisk the eggs until frothy.
- Add the zest, gradually add the sugar – while whisking constantly – until the batter is smooth.
- Continue whisking, while pouring in the oil (or melted butter) in a slow steady stream.
- Sift in the dry ingredients, fold in gently.
- Spoon the batter into the cups.
- Bake for 20 to 30 minutes – baking time varies depending on the size of cup.
Method 2
I watched a chef making these cakes without raising agent
- Separate the eggs, put the yolks, sugar (reserve two tablespoons for the egg whites) and lemon zest into a bowl, whisk until pale and fluffy
- Whisk in the oil – added in a thin steady steam.
- Sift the flour and salt into the bowl, gently fold in.
- Whisk the egg whites until soft peaks form, gradually add the sugar while whisking until stiff peaks form.
- Mix one third into the batter, fold in remainder.
Apparently, eggs are sized on their weight, as follows:-
- Small – 53 grams and under
- Medium eggs weigh between 53 – 63 grams
- Large eggs weigh between 63 – 73 grams
- Extra large eggs weigh more than 73 grams