Easter Nest Yoghurt Cake with Olive Oil

Huile d'olive de Nice PDO
Subtle flavour
Gâteau au yaourt nid de Pâques à l'huile d'olive
A PDO
Preparation
20 min
A PDO
Cooking time
40 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
Parties and event Dessert Vegetarian Spring

Ingredients

A PDO
For 6 personnes
  • 1 yoghurt
  • 120g of sugar
  • 225g of flour
  • 1 sachet of baking powder
  • 50 g of olive oil from Nice PDO
  • 2 eggs
  • Vanilla flavouring
  • 1 tablespoon of rum (optional)
  • 200g of milk chocolate
  • 1 tablespoon of olive oil from Nice PDO
  • Little Easter eggs

Tip

For this Easter nest yoghurt cake, we recommend using a subtly flavoured olive oil from Nice, PDO, for its notes of almond, raw artichoke, broom flowers, ripe apple and dried fruit. You could also use an olive oil from Nyons (PDO) or a Languedoc AOC olive oil.

Instructions

  • Preheat the oven to 180°C.
  • In a mixing bowl, whisk the eggs and sugar, then add the yoghurt and Nice olive oil PDO, and mix quickly.
  • Add the flour, baking powder, vanilla essence and rum (optional) and mix quickly.
  • Pour into a greased round cake tin and bake at 180°C for 30 to 35 minutes.
  • If necessary, reduce the oven temperature slightly after 25 minutes if the cake has risen and is golden but not quite cooked through yet. A knife inserted into the centre should come out clean.
  • Once out of the oven, wait 5 minutes, then place the cake on a wire rack.
  • Melt the milk chocolate in a bain-marie, then mix in the PDO olive oil from Nice. Leave to cool slightly (the chocolate should be cool but not set) and transfer to a piping bag. Cut off a tiny tip of the piping bag to create a thin stream of chocolate.
  • Decorate the cake with chocolate swirls to form an Easter nest. Leave to cool, then place the Easter eggs on top and serve.

Tip

For this Easter nest yoghurt cake, we recommend using a subtly flavoured olive oil from Nice, PDO, for its notes of almond, raw artichoke, broom flowers, ripe apple and dried fruit. You could also use an olive oil from Nyons (PDO) or a Languedoc AOC olive oil.
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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