Magdalenas made with olive oil from Nîmes PDO

Huile d'olive de Nîmes PDO
Intense flavour
Magdalenas à l'huile d'olive de Nîmes AOP
A PDO
Preparation
15 min
A PDO
Cooking time
20 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
World cuisine Dessert Brunch and breakfeast Vegetarian

Ingredients

A PDO
For 8 personnes
  • To make these olive oil magdalenas, you will need:
  • 1 egg
  • 50g of olive oil from Nîmes PDO
  • 65g of sugar
  • 50g of milk
  • 125g of flour
  • 1 sachet of baking powder (7g)
  • 1 organic lemon
  • ½ organic orange
  • Icing sugar

Tip

We recommend using a full-flavoured olive oil from Nîmes (PDO) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple. You could also use one of these PDO olive oils: Aix-en-Provence, Haute-Provence, Provence or Vallée des Baux-de-Provence. To stay on the theme of Mediterranean desserts, why not give harcha a go (Moroccan semolina flatbreads made with olive oil)?

Instructions

  • Preheat the oven to 180°C.
  • Grate the zest from the lemon and the orange.
  • Sift the flour and baking powder together.
  • In another bowl, beat the egg and sugar until the mixture turns pale and doubles in volume.
  • Add the olive oil, milk and lemon zest whilst whisking.
  • Stir in the flour and baking powder mixture.
  • Mix quickly until the mixture is smooth, but not too much.
  • Place paper cases in a muffin tin (or a cannelé tin or other small tin with high sides)
  • Fill the paper cases two-thirds full.
  • Sprinkle with icing sugar.
  • Bake for 20 minutes, then leave to cool before serving.

Tip

We recommend using a full-flavoured olive oil from Nîmes (PDO) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple. You could also use one of these PDO olive oils: Aix-en-Provence, Haute-Provence, Provence or Vallée des Baux-de-Provence. To stay on the theme of Mediterranean desserts, why not give harcha a go (Moroccan semolina flatbreads made with olive oil)?
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

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