5-colour Bundt cake

Huile d'olive de la Vallée des Baux-de-Provence PDO
Intense flavour
Bundt cake 5 couleurs
Photo credit: Céline de Cérou
The bundt cake originates from the United States; it is usually baked in a mould with the characteristic shape featuring a chimney (giving it a ring-like shape). In our version, made with olive oil from the Vallée des Baux-de-Provence PDO, we offer several flavours in the cake batter and two different toppings (white and dark chocolate). Enjoy!
A PDO
Preparation
20 min
A PDO
Cooking time
45 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Dessert Vegetarian

Ingredients

A PDO
For 6 personnes
  • 4 eggs
  • 125 g olive oil from the Baux-de-Provence Valley PDO
  • 150 g of fromage blanc
  • 180 g caster sugar
  • 170 g flour + 30 g for the tin
  • 2 c. à café baking powder
  • 80 g raspberry purée
  • 100 g of ground almonds
  • 2 c. à café vanilla extract
  • 1 c. à soupe matcha tea
  • 1 pincée of salt
  • 100 g dark chocolate
  • 100 g white chocolate
  • 30 cl of single cream
  • 2 c. à soupe olive oil from the Vdb PDO
  • 1 poignée flaked almonds (optional)

Tip

Which olive oil should I choose for this five-colour bundt cake? Opt for PDO olive oil from the Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. You could also choose the PDO olive oil from Aix-en-Provence, the PDO olive oil from Haute-Provence, the PDO olive oil from Nîmes...

Instructions

  • Preheat the oven to 180°C.

  • Whisk the whole eggs and caster sugar together. Add the fromage blanc, then the olive oil from the Vallée des Baux-de-Provence PDO.

  • Mix the flour with the ground almonds, salt and baking powder. Gradually stir this mixture into the previous mixture. Mix until you have a smooth batter.
  • Divide into three parts.
  • Add the vanilla to the first one, the matcha tea to the second and the raspberry coulis to the third.

  • Grease and flour a baking tin. Spoon the three mixtures into the tin in large spoonfuls, alternating between them. Bake for 40 minutes at 180°C.

  • Leave to cool and turn out of the tin.

  • Heat the single cream, pour half over the white chocolate and the other half over the dark chocolate. Mix each mixture with a spatula, adding 1 tablespoon of olive oil from the Vallée des Baux-de-Provence PDO to each.

  • Pour the ganaches over the cake, alternating between them.

  • Sprinkle with toasted flaked almonds (optional).

  • Leave the ganaches to set, then serve.

Tip

Which olive oil should I choose for this five-colour bundt cake? Opt for PDO olive oil from the Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. You could also choose the PDO olive oil from Aix-en-Provence, the PDO olive oil from Haute-Provence, the PDO olive oil from Nîmes...
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

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