Moist olive oil and grapefruit zest cake with white chocolate and almond icing
Ingredients
- 40 g of grapefruit juice
- 2 teaspoons of ‘Intense’ olive oil
- 10 g of grapefruit zest
- 1 g of gelatine sheets
- 12 g of milk
- 37 g of egg
- 22 g caster sugar
- 7 g of cocoa butter
- 1 g of fleur de sel
- 50 g of softened unsalted butter
- 50 g of egg
- 80 g caster sugar
- 20 g of candied grapefruit peel
- 40 g of thick cream
- 20 g of ‘Subtil’ olive oil
- 60 g of flour
- 1 g of baking powder
- 25 g of sugar
- 10 g of flour
- 10 g of grapefruit juice
- 15 g of traditional-style olive oil
- 30 g white chocolate
- 30 g of full-fat cream
- 175 g of ivory-coloured couverture chocolate
- 75 g of cocoa butter
- 15 g of grape seed oil
- 75 g of flaked almonds
Tip
Instructions
Prepare the grapefruit cream: soak the gelatine in cold water. Bring the grapefruit juice, milk and zest to the boil in a small saucepan. Whisk the egg and sugar together in a bowl, then add the flavoured milk. Mix well and pour back into the saucepan. Bring to the boil, stirring constantly. Remove from the heat and add the squeezed-out gelatine, cocoa butter and fleur de sel. When the mixture reaches 40°C, add the butter in several batches using a hand blender. Leave to cool, then cover with cling film, ensuring it touches the surface. Chill overnight.
- Take the cream out of the fridge before continuing with the recipe.
- Preheat the oven to 170°C. Beat the egg, caster sugar and the zest (cut into very small pieces) in a mixer fitted with a whisk until the mixture doubles in volume. Add the double cream.
- Sift the flour and baking powder together and add them to the mixture. Stir in the mild-flavoured olive oil.
- Pour the mixture into a non-stick or buttered loaf tin. Bake for about 20 minutes until it turns a lovely golden colour.
- Leave to cool once out of the oven, then turn out onto a wire rack.
- Using a piping bag, pipe a line of cream filling down the centre of the cake, running the full length of it. Place in the freezer.
- Pour the cream into a mug. Heat in the microwave for 1 minute. Add the white chocolate and whisk until smooth. Place in the fridge straight away.
- Preheat the oven to 190°C. Mix all the ingredients together. On a baking tray lined with baking paper, use a spoon to make tiny mounds of dough. Bake for 6 minutes. Once out of the oven, wait 2 minutes and quickly place the tuiles in a baguette mould so that they take their shape. Leave to cool.
- Melt the white chocolate and cocoa butter very gently in a heavy-based saucepan until the temperature reaches 40°C. Remove from the heat, add the grapeseed oil and the flaked almonds, and mix everything together thoroughly. Allow the mixture to cool to 30°C.
- Place the cake, once it is thoroughly chilled, on a wire rack. Using a ladle, pour the icing over the cake, taking care to cover it completely.
- Using a piping bag, pipe small drops of white chocolate ganache onto the dessert. Decorate immediately with the slice of grapefruit, the zest, the tuiles and the almonds.
Here’s how to make dried grapefruit slices: in an oven preheated to 90°C, bake thin slices of grapefruit directly on the oven rack for 2 hours. Turn them over halfway through cooking.
Here’s how to make candied grapefruit peel: peel an untreated grapefruit. Then cut the peel into small strips. Place them in a small saucepan, cover with water and add 1 teaspoon of lemon juice. Boil for 15 seconds. Rinse the peel in a colander, then rinse the saucepan. Repeat this process three times (this is to remove the bitterness from the grapefruit). Dry the peel on kitchen paper. Weigh the dried peel. Place the peel and an equal weight of sugar in a saucepan. Cover with water and heat gently for about fifteen minutes until the water has evaporated. Place the candied peel on a wire rack and leave to dry overnight.
Try this original and delicious moist olive oil cake!
Tip
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.
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.
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