Marbled cake with olive oil

Huile d'olive de Nice PDO
Subtle flavour
Gâteau marbré à l'huile d'olive
A PDO
Preparation
15 min
A PDO
Cooking time
30 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 Brunch and breakfeast Vegetarian

Ingredients

A PDO
For 6 personnes
  • 4 eggs
  • 1 pinch of salt
  • 1 sachet of vanilla sugar
  • 200 g of sugar
  • 20 cl of mild-flavoured olive oil
  • 8 cl of milk
  • 1 sachet of baking powder
  • 250 g of flour
  • 30 g of cocoa
  • 1.5 tsp vanilla essence

Tip

For this marbled cake, we recommend an olive oil from France with a subtle flavour: Nice PDO, Nyons PDO, Languedoc AOC, or the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône and Verdale de l’Hérault…. You might also be interested in these other must-try dessert recipes: olive oil chouquettes, strawberry tartlets with olive oil cream, olive oil tarte tatin

Instructions

  • Preheat the oven to 180°C.
  • Whisk the whole eggs with the salt and vanilla sugar.
  • Next, add the sugar, mild-flavoured olive oil and milk, and mix everything together thoroughly. Then add the flour mixed with the baking powder. Mix until you have a smooth batter, then divide the batter into two equal portions.
  • Add the cocoa to the first half, and the vanilla flavouring to the second half. Mix each batter thoroughly.
  • Grease a loaf tin. Alternate irregular layers of batter to create a marbled effect. Bake for about 30 minutes (check whether the cake is cooked by inserting a knife blade or a toothpick; it should come out clean if the cake is done). Leave the marbled cake to cool slightly or completely before serving!

Tip

For this marbled cake, we recommend an olive oil from France with a subtle flavour: Nice PDO, Nyons PDO, Languedoc AOC, or the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône and Verdale de l’Hérault…. You might also be interested in these other must-try dessert recipes: olive oil chouquettes, strawberry tartlets with olive oil cream, olive oil tarte tatin
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

All recipes

You might also be interested in

Barres de céréales énergie à l'huile d'olive
Olive oil energy cereal bars