Magic Coffee Cake
Ingredients
For
6
personnes
- 50 cl of milk
- 30 g of instant coffee
- 4 eggs
- 150 g of sugar
- 70 g of olive oil from the Vallée des Baux-de-Provence – ripened olives PDO
- 115 g of flour
- A pinch of fleur de sel
Tip
A tip for those with a sweet tooth: why not add a little whipped cream when serving? Are you familiar with the concept of a ‘magic cake’? A successful magic cake consists of three layers made from a single batter: a base layer of custard, a very creamy middle layer and, finally, a light and airy sponge on top. We’ve got some other magic cake recipes for you to try: the one with Nutella and crunchy hazelnuts, or the vanilla version.
Instructions
- Preheat your oven to 150°C (conventional heat).
- Heat the milk and coffee in a small saucepan until the coffee has dissolved. Set aside and leave to cool.
- Separate the egg whites from the yolks. Whisk the egg yolks and sugar together. Add the olive oil from the Vallée des Baux-de-Provence – PDO ripened olives – and mix. Next, add the flour, followed by the coffee-flavoured milk, a little at a time. Mix until the mixture is smooth and even (it will be runny, and that’s perfectly normal!).
- In another bowl, whisk the egg whites until stiff with a pinch of fleur de sel.
- Fold them roughly into the mixture: there should still be some lumps floating on the surface.
- Pour the mixture into a greased tin measuring approximately 20 cm (the size is important because if the tin is too small, the mixture won’t cook properly, and if it’s too large, you won’t get the three layers) and bake for 45 to 50 minutes. Check that it’s cooked: a knife blade should come out clean, but the cake should still wobble slightly. It will set as it cools.
- Leave to cool, then chill in the fridge for 4 hours, or even overnight. Serve chilled.
Tip
A tip for those with a sweet tooth: why not add a little whipped cream when serving? Are you familiar with the concept of a ‘magic cake’? A successful magic cake consists of three layers made from a single batter: a base layer of custard, a very creamy middle layer and, finally, a light and airy sponge on top. We’ve got some other magic cake recipes for you to try: the one with Nutella and crunchy hazelnuts, or the vanilla version.
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.
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