Carrot and banana cake
Photo credit: Céline de Cérou
Have you heard of carrot cake? Yes, yes, it really is a dessert made with carrots – grated, in this case – which give the cake its soft, moist texture. Don’t worry, the cake doesn’t really taste of carrot; it’s the spices that come through (in this case, cinnamon). In this updated version, we’ve added walnuts PDO and chunks of banana. Not to mention olive oil – in this case, PDO Provence – matured olives. Enjoy!
Ingredients
For
8
personnes
- 75 g Provençal olive oil – ripened olives PDO
- 30 g Grenoble walnut kernels PDO
- 60 g of flour
- 1 c. à café baking powder
- 1 pincée ground cinnamon
- 1 egg
- 100 g sugar
- ½ c. à café vanilla powder (or 1 teaspoon of liquid vanilla)
- 80 g grated carrots
- 1 ripe banana
For the décor:
- Quelques cerneaux crushed Grenoble walnuts PDO
Tip
Which olive oil should you choose for this carrot and banana cake? We recommend an olive oil from Provence – PDO (ripe flavour) made from ripened olives – for its aromas of black olives, candied fruit, forest floor and/or toast. Also worth considering: PDO olive oil from Aix-en-Provence – matured olives, and PDO olive oil from the Vallée des Baux-de-Provence – matured olives.
Instructions
Place the walnut kernels on a baking tray. Roast them for about 12 minutes at 155°C. Once you have taken the walnuts out of the oven, leave the oven on.
- Mix the flour and baking powder, then add the salt, cinnamon and roasted walnuts.
- Whisk together the egg, sugar and vanilla, then mix into the previous mixture.
Stir in the grated carrots, the banana cut into small pieces and the olive oil from Provence – matured olives PDO.
- Pour the mixture into a cake tin that has been greased beforehand.
- Bake for 45 minutes.
Meanwhile, prepare the garnish by chopping the walnut kernels.
Tip
Which olive oil should you choose for this carrot and banana cake? We recommend an olive oil from Provence – PDO (ripe flavour) made from ripened olives – for its aromas of black olives, candied fruit, forest floor and/or toast. Also worth considering: PDO olive oil from Aix-en-Provence – matured olives, and PDO olive oil from the Vallée des Baux-de-Provence – matured olives.
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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