Moist vanilla and olive oil cake
Ingredients
For
4
personnes
- 50g of ground almonds
- 105g caster sugar
- 40g icing sugar
- 2 egg yolks
- 125g raw egg whites
- 1 tsp liquid vanilla
- 5 vanilla pods
- 2 pinches of fleur de sel
- 80g of mild-flavoured olive oil
- 50g potato starch
- 35g of maize flour
- 1/2 sachet of baking powder
- 5 egg whites + 15g sugar
Tip
For this moist vanilla and olive oil cake, choose a subtly flavoured oil such as PDO Nice, PDO Nyons, or 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…. You could also try the yoghurt, olive oil and orange blossom version!
Instructions
- Mix together the ground almonds, caster sugar, icing sugar, 2 egg yolks and 125g of egg whites. Add the liquid vanilla, the seeds from the vanilla pods (split in half and scraped), and the fleur de sel.
- Add the olive oil, followed by the potato starch, cornflour and yeast.
- Preheat your oven to 170°C.
- Whisk the 5 egg whites with the 15g of caster sugar until stiff peaks form (they should be soft but still hold their shape). Fold them into the first mixture using a spatula.
- Pour the batter into a greased and floured tin.
- Bake at 170°C for about 8 minutes.
Tip
For this moist vanilla and olive oil cake, choose a subtly flavoured oil such as PDO Nice, PDO Nyons, or 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…. You could also try the yoghurt, olive oil and orange blossom version!
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