Mojito cake

Huile d'olive de Provence PDO
Intense flavour
Cake mojito
Photo credit: Céline de Cérou
A PDO
Preparation
25 min
A PDO
Resting time
30 min
A PDO
Cooking time
40 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
World cuisine Dessert Vegetarian

Ingredients

A PDO
For 6 personnes
  • 1 lime (juice and zest)
  • 60 g Provençal olive oil PDO
  • 125 g of fromage blanc
  • 100 g cane sugar
  • 3 eggs
  • 250 g of flour
  • 1 sachet baking powder
  • 20 large mint leaves
  • 2 c. à soupe of rum

Tip

Choose an PDO olive oil from Provence (intense flavour) for its herbaceous aromas and hints of raw artichoke, sometimes complemented by notes of banana, hazelnut, fresh almond or tomato leaf. Or choose an olive oil from Aix-en-Provence PDO, or an olive oil from Haute-Provence PDO...

Instructions

  • Wash the mint leaves.

  • Heat some PDO olive oil from Provence (to around 40°C) and add half the mint leaves. Leave to infuse for 15 to 30 minutes, then remove the mint.

  • Preheat the oven to 180°C.
  • Wash the lime thoroughly and grate some very fine zest. Squeeze the lime and set the juice aside.

  • Whisk together the PDO olive oil from Provence and the sugar.

  • Add the eggs one at a time. Mix vigorously after each addition until the batter is smooth.
  • Add the fromage blanc, followed by the lemon zest, the juice, the rum, and then the flour and baking powder (mixed together), stirring after each addition.
  • Finely chop the remaining mint leaves. Add them to the dough and mix in.
  • Pour the mixture into a cake tin that has been greased with butter.

  • Bake for 40 minutes until the cake is a lovely golden colour and a knife inserted into the centre comes out almost dry.

  • > You can make either a glaze or a cream to serve with the cake:

  • For the icing: mix 5 tablespoons of icing sugar with lemon juice and spread over the top of the cake.

  • For the cream: mix 200g of cream cheese with 80g of icing sugar, 2 tablespoons of PDO Provençal olive oil, 1 tablespoon of rum, a few finely chopped mint leaves and the zest of half a lime. Spread over the cake and decorate with the remaining lime zest.

Tip

Choose an PDO olive oil from Provence (intense flavour) for its herbaceous aromas and hints of raw artichoke, sometimes complemented by notes of banana, hazelnut, fresh almond or tomato leaf. Or choose an olive oil from Aix-en-Provence PDO, or an olive oil from Haute-Provence PDO...
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.

If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.

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