Breakfast cake with olive oil from Provence – ripened olives PDO
Ingredients
For
8
personnes
- 15 cl of whole milk
- 100 g cane sugar
- 3 eggs
- 270 g of spelt flour
- 50 g of ground almonds
- 4 g of bicarbonate of soda
- 75 g of Provençal olive oil – ripened olives PDO
- 30 g of hazelnuts
- 30 g of almonds
- 30 g of sultanas
- 30 g of pumpkin seeds
- 30 g of dried apricots
- 30 g of cranberries
- 30 g flaked almonds
- 1 teaspoon of rum (optional)
Tip
Perfect for getting the day off to a good start! Dip them in hot milk or any other hot drink.
Instructions
- Soak the raisins in a little hot water and rum (you can replace the rum with a tea bag).
- Roast the hazelnuts and almonds, then roughly chop them. Cut the dried apricots into small cubes.
- Whisk the milk with the eggs and sugar.
- Add the Provençal olive oil – PDO matured olives – and continue stirring.
- Next, fold in the sifted spelt flour along with the bicarbonate of soda, ground almonds, chopped almonds and hazelnuts, dried apricots, cranberries, pumpkin seeds and raisins (drained).
- Stir quickly.
- Grease a large loaf tin. Pour the batter into it. Using a knife, cut the batter lengthways (so that the cake forms a nice hump).
- Bake for 45 minutes in an oven preheated to 180°C. Sprinkle with flaked almonds 5 minutes before the end of the baking time.
Tip
Perfect for getting the day off to a good start! Dip them in hot milk or any other hot drink.
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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