Mango, pistachio and olive oil cake

Huile d'olive de Nyons PDO
Subtle flavour
Gâteau mangue, pistache et huile d'olive
A PDO
Preparation
20 min
A PDO
Cooking time
25 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
Dessert Vegetarian

Ingredients

A PDO
For 4 personnes
  • 200g of flour
  • 2 eggs
  • 80g of sugar
  • 5cl mild-flavoured olive oil (+ extra for the mussels)
  • 1 whole-milk yoghurt
  • 1/2 sachet of baking powder
  • 1/2 mango
  • 30g unsalted, shelled pistachios

Tip

For this mango, pistachio and olive oil cake, we recommend a subtly flavoured olive oil from PDO Nice or PDO Nyons, of the Amellau, Argoudeil, Cailletier or Clermontaise varieties, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault …

Instructions

  • Peel the mango, set aside a few slices for garnishing and cut the rest into small pieces. Roughly chop the pistachios. Grease 4 dessert glasses.
  • Preheat the oven to 170°C.
  • Mix together the flour, baking powder, sugar, eggs, yoghurt and olive oil. Add the diced mango and half the pistachios. Mix again.
  • Fill the ramekins two-thirds full with the batter (the batter will rise during baking) and bake for 15 to 20 minutes (depending on their size). You can check whether they’re cooked by inserting a toothpick into the batter; if it comes out clean, your cakes are ready.
  • Leave the verrines to cool, then top them with slices of mango and the remaining pistachios. Cover the verrines with cling film and keep them chilled until ready to serve.

Tip

For this mango, pistachio and olive oil cake, we recommend a subtly flavoured olive oil from PDO Nice or PDO Nyons, of the Amellau, Argoudeil, Cailletier or Clermontaise varieties, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault …
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!

All recipes

You might also be interested in

Cake aux pommes caramélisées et huile d'olive
Cake with caramelised apples and olive oil