Magic vanilla and olive oil cake
Ingredients
For
6
personnes
- 4 eggs
- 125g caster sugar
- 1 sachet of vanilla sugar
- 1 tablespoon of orange blossom water
- 50 cl of milk
- 1 vanilla pod
- 90g of mild-flavoured olive oil
- 115g of flour
- 1 pinch of salt
- Icing sugar for decoration
Tip
We recommend olive oil from France with a subtle flavour: from Nice (PDO), from Nyons (PDO), from the Languedoc AOC, and of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault…. The cake is ‘magical’ because a single mixture yields a dessert with three different textures: a flan, a custard and a sponge. Do you like vanilla? Why not try our recipe for a moist vanilla and olive oil cake too!
Instructions
- To make this magical vanilla cake, start by splitting the vanilla pod and scraping out the seeds. Heat the seeds and pod in the milk. As soon as the milk is warm, remove from the heat and leave to infuse for an hour.
- Preheat your oven to 150°C, conventional setting.
- Separate the egg whites from the yolks. Whisk the yolks with the caster sugar, vanilla sugar and orange blossom water until the mixture turns pale. Stir in the mild-flavoured olive oil, then add the flour and salt. Whisk for a few minutes.
- Next, pour in the milk and the infused vanilla (without the pod), whilst continuing to whisk (the resulting mixture is very runny).
- Whisk the egg whites until stiff peaks form. Fold them into the mixture with a whisk: the egg whites must not be mixed into the mixture; the batter should be lumpy.
- Pour into a greased tin and smooth the surface. Bake for 40 to 50 minutes.
- Leave to cool before eating. Dust the magic cake with icing sugar before serving.
Tip
We recommend olive oil from France with a subtle flavour: from Nice (PDO), from Nyons (PDO), from the Languedoc AOC, and of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault…. The cake is ‘magical’ because a single mixture yields a dessert with three different textures: a flan, a custard and a sponge. Do you like vanilla? Why not try our recipe for a moist vanilla and olive oil cake too!
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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