Magic Nutella cake with crunchy hazelnuts

Huile d'olive de Nyons PDO
Subtle flavour
Gâteau magique nutella, noisettes croustillantes
A PDO
Preparation
25 min
A PDO
Cooking time
50 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
Recipes for children Dessert Vegetarian

Ingredients

A PDO
For 6 personnes
  • 25 cl of milk
  • 50 g Nyons olive oil PDO
  • 2 eggs
  • 160 g caster sugar
  • 75 g blanched hazelnuts (without skins)
  • 60 g of flour
  • 3 tablespoons of Nutella

Tip

Have you heard of the ‘magic cake’? One mixture + one bake = three different textures! A rich flan base, a creamy, velvety layer in the middle and a light sponge on top. A chocolate lover? Why not try our recipe for chocolate mousse with Espelette chilli or our recipe for a chocolate and hazelnut spread made with olive oil?

Instructions

  • Preheat the oven to 160 °C (conventional heat). Warm the milk and the Nyons olive oil (PDO), then set aside.
  • Separate the egg whites from the yolks into separate bowls. Whisk the egg yolks with 60 g of sugar until the mixture turns pale. Add the Nutella and the flour, then stir in the milk and olive oil mixture. The batter will be runny at this stage – that’s normal.
  • Whisk the egg whites until stiff, then fold them roughly into the previous mixture (there should be some lumps floating on the surface).  Pour the mixture into a greased 20 cm tin (do not use a springform tin!). Place in the oven and bake for 35 to 40 minutes.
  • Pour the remaining 100 g of sugar into a saucepan. Add the hazelnuts and a little cold water. Heat over a medium heat, stirring until the hazelnuts are well coated and the caramel begins to turn golden. Tip the mixture onto a sheet of baking paper. Leave to cool, then crush the hazelnuts.
  • Turn the cooled cake out onto a wire rack. Decorate with chopped hazelnuts and serve.

Tip

Have you heard of the ‘magic cake’? One mixture + one bake = three different textures! A rich flan base, a creamy, velvety layer in the middle and a light sponge on top. A chocolate lover? Why not try our recipe for chocolate mousse with Espelette chilli or our recipe for a chocolate and hazelnut spread made with olive oil?
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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