Magdalenas and Chocolate Marble cake.

Here we have two very simple recipes for two great sweet items to make as a family.

Magdalenas are little fluffy lemon cakes that we loved when we lived in Spain. They are fantastic with a mid morning coffee or even better paired with ice cream and a shot of espresso or a smooth liquer such as baileys. When we have them as a desert I normally make some warm toffee sauce to pour over the top. You can substitute the lemon for an orange and use the same recipe if you want.


  1. 2 free-range eggs.
  2. 90g caster sugar.
  3. 100g self raising flour.
  4. 1 lemon, juice and zest. Keep the shell as you will need it to make a syrup.
  5. Pinch of baking powder.
  6. 100g melted and cooled.
  7. Capful of vanilla extract

Lemon syrup recipe.

Chop the lemon shell into small pieces and place in a small pan with 20mls of water and 20g of sugar and bring to the boil while mushing the lemon skin.Cook for five minutes and use the syrup when the magdalenas come out of the oven.


In a large bowl crack in the eggs and add the sugar. Using a electric whisk cream the eggs and sugar until doubled and white in appearance. Sieve in the flour and add the butter and zest of lemon and juice plus the vanilla. Mix gently using a spatula. Pop in the baking tray you are using and sprinkle a little sugar on top of each You can buy a special magdalena tray for cooking these but I prefer using a small silicone cupcake tray. From this recipe you will get about 16 small ones or twelve medium ones.

Preheat the oven to 190C and bake for between 8 and 10 minutes. The minute they come out of the oven just spoon a litte of the syrup on top and thats it you can risk it and have a really hot one or leave for ten minutes and eat. I do love them and they barely last the full day in our house as they are small and just to easy to eat. If you serve them as a desert i find that if you cut them in half and pop them in a bowl with the vanilla ice cream on top they are just delicious.

This cake I make with the two boys as they love the fact that it starts as one cakes but at the end there are two sweet mixing bowls with two spatulas to clean and eat. I also add some chocolate chips to the chocolate side which gives you a nice moist chocolate hit as you eat it. This cake goes great with a cup of tea or coffee in the afternoon. You can also add the zest of an orange to the chocolate mix if you want to lift it a little or you can if you wish add the zest of a lemon to the vanilla sponge mix. Because it a nice moist cake it will keep for three days but I doubt that many cakes get past a day here. So here we go.

Chocolate Marble Cake


  • 225g Unsalted Butter
  • 225g Caster sugar
  • 4 eggs
  • 225g self raising flour
  • Pinch baking powder
  • Pinch of salt (Optional)
  • 3 tbsp Full fat milk
  • 1 tsp Vanilla extract
  • 2 tbsp cocoa powder
  • 30g Dark chocolate chips


In a large mixing bowl cream the butter and sugar together until white in colour. Add two eggs and half of the sieved flour and baking powder. Continue to add the two remaining eggs and flour. Now split the mix and put half in another mixing bowl. In to one part of the mix fold in the cocoa powder and chocolate chips. In the other half add the vanilla extract and fold in. Now using a second spatula start spooning the mix into the loaf tin in alternative layers. When its all in the loaf tin take a knife and run it up and down the mix a few times to give you the marble effect. Pop in a preheated oven at 180c for about 40 to 45 minutes or until a skewer inserted in the middle comes out clean. Try not to over cook this cake its a great cake to leave a little under. That’s it just bake and enjoy. Thank you

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