Blueberry, almond and olive oil cake
Ingredients
For
6
personnes
- 150 g plain flour (T55 and T65) + a little extra for the tin
- 50 g of ground almonds
- 125 g of olive oil from Aix-en-Provence PDO + a little extra for the tin
- 160 g icing sugar
- 200 g fresh blueberries
- 1 teaspoon of vanilla
- 4 whole eggs (between 200 and 230 g without the shells)
- 4 g of baking powder (a generous teaspoon)
Tip
For this blueberry and almond cake, we recommend using a full-flavoured olive oil from Aix-en-Provence (PDO) for its aromas of freshly cut grass, raw artichoke, notes of walnuts and fresh hazelnuts, red berries and pepper. You can also use one of these PDO olive oils: Vallée des Baux-de-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence. Here’s another blueberry-based recipe for you: a blueberry and olive oil waffle tart!
Instructions
- Take all the ingredients out of the fridge so that they are at room temperature. Preheat the oven to 160°C (conventional) or 150–155°C (fan-assisted). Grease and flour a 26 cm long loaf tin.
- In a mixing bowl or the bowl of a food processor, beat the eggs and sugar until the mixture is light and fluffy.
- Stir in the olive oil from Aix-en-Provence (PDO). Add the vanilla and the blueberries.
- Sift the flour and ground almonds together with the baking powder (very important). Add to the previous mixture, folding in with a spatula just enough to achieve a more or less even consistency that holds together.
- Pour the mixture into the tin until it is two-thirds full, smooth the top slightly, and bake on a baking tray on the bottom shelf of the oven.
- Bake the blueberry and almond cake for about 45 minutes (if the top browns too quickly, cover it with baking paper). The cake is ready when a toothpick inserted into it comes out clean.
Tip
For this blueberry and almond cake, we recommend using a full-flavoured olive oil from Aix-en-Provence (PDO) for its aromas of freshly cut grass, raw artichoke, notes of walnuts and fresh hazelnuts, red berries and pepper. You can also use one of these PDO olive oils: Vallée des Baux-de-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence. Here’s another blueberry-based recipe for you: a blueberry and olive oil waffle tart!
We recommend...
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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