Aigues-Mortes fougasse
Ingredients
For
6
personnes
- 3 eggs
- 200g sugar + 2 tbsp
- 250g of flour
- 10 cl of crème fraîche
- 4 tablespoons of mild-flavoured olive oil
- 4 tablespoons of orange blossom water
- 1 sachet of baking powder
Tip
For this fougasse, we recommend an olive oil from France with a subtle flavour: Nice PDO, Nyons PDO, Languedoc AOC, or the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault…. If you enjoy desserts made with orange blossom, you may also wish to try our recipes for ‘pompe à huile’ or yoghurt cake with olive oil and orange blossom.
Instructions
- Preheat the oven to 180°C.
- Whisk the whole eggs with 200g of sugar. Add the crème fraîche, 3 tablespoons of mild-flavoured olive oil, then the flour, the orange blossom water and, finally, the baking powder. Mix together, then pour into a baking tin that has been greased and floured.
- Bake for about 25 minutes.
- Remove from the oven and brush the surface of the fougasse with mild-flavoured olive oil (about 1 tablespoon) and 2 tablespoons of sugar. Return to the oven for 5 minutes.
- Leave the Aigues-Mortes fougasse to cool before eating it.
Tip
For this fougasse, we recommend an olive oil from France with a subtle flavour: Nice PDO, Nyons PDO, Languedoc AOC, or the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault…. If you enjoy desserts made with orange blossom, you may also wish to try our recipes for ‘pompe à huile’ or yoghurt cake with olive oil and orange blossom.
You might also be interested in
Cinnamon brioche muffins