Moist apple, rosemary and olive oil cake

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Cake moelleux aux pommes, romarin et huile d’olive
A PDO
Preparation
20 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 Vegetarian

Ingredients

A PDO
For 6 personnes
  • To make this moist apple, rosemary and olive oil cake, you will need:
  • 1 plain stirred yoghurt
  • 3 apples
  • 3 eggs
  • 1.5 jars of sugar
  • 2 pots of flour
  • 1 jar of cornflour
  • 1/2 sachet of baking powder
  • 1/2 jar of full-flavoured olive oil
  • 2 tablespoons of finely chopped fresh rosemary

Tip

For this recipe for apple and rosemary cake, we recommend using a full-flavoured olive oil. These olive oils are generally made from fresh olives harvested whilst still ripening. This category includes, in particular: olive oil from the Vallée des Baux-de-Provence PDO, Aix-en-Provence PDO, Provence PDO, Nîmes PDO, Salonenque and Aglandau olive oils Picholine, Olivière, … which will pair perfectly with this moist apple and rosemary cake. Recipe idea... Are cakes your guilty pleasure? Discover all our olive oil cake recipes... > Olive oil, orange blossom and lavender cake > Pear and olive oil pound cake with a subtle flavour > Carrot cake with olive oil: the Anglo-Saxon version of the cake – absolutely delicious!

Instructions

  • Preheat your oven to 200°C. Mix together the yoghurt, eggs and sugar. Gradually add the flour and cornflour, stirring as you go, then add the baking powder and the strongly flavoured olive oil. Mix until you have a smooth batter.
  • Peel and chop the apples into small pieces, mix them into the dough and add the rosemary.
  • Pour the mixture into a loaf tin and bake for 30 minutes at 180°C.

Tip

For this recipe for apple and rosemary cake, we recommend using a full-flavoured olive oil. These olive oils are generally made from fresh olives harvested whilst still ripening. This category includes, in particular: olive oil from the Vallée des Baux-de-Provence PDO, Aix-en-Provence PDO, Provence PDO, Nîmes PDO, Salonenque and Aglandau olive oils Picholine, Olivière, … which will pair perfectly with this moist apple and rosemary cake. Recipe idea... Are cakes your guilty pleasure? Discover all our olive oil cake recipes... > Olive oil, orange blossom and lavender cake > Pear and olive oil pound cake with a subtle flavour > Carrot cake with olive oil: the Anglo-Saxon version of the cake – absolutely delicious!
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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