Neapolitan cake made with olive oil

Huile d'olive de Nyons PDO
Subtle flavour
Gâteau napolitain à l'huile d'olive
A PDO
Preparation
20 min
A PDO
Resting time
4h
A PDO
Cooking time
12 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 10 personnes
For the cakes:
  • 4 eggs
  • 200g of sugar
  • 1 pinch of salt
  • 130g of mild-flavoured olive oil
  • 250g of flour
  • 1/2 sachet of baking powder
  • 1 tablespoon of unsweetened cocoa powder
  • 1 tablespoon of vanilla essence
For the ganache:
  • 12 cl of single cream
  • 150g dark chocolate
  • 1 tablespoon of mild-flavoured olive oil
For the icing:
  • 1 tablespoon of single cream
  • 100g icing sugar
  • 1 tablespoon of chocolate vermicelli

Tip

The Neapolitan cake is a big hit with children and is perfect for birthday parties… Why not give the rainbow Swiss roll with mango filling or the olive oil rainbow cake a go to add a splash of colour to your birthday celebrations!

Instructions

Start by making the sponge:
  • Preheat the oven to 180°C. Separate the egg whites from the yolks, then set the whites aside. Beat the yolks with the sugar and a pinch of salt until the mixture turns pale. Next, add the olive oil, followed by the flour mixed with the baking powder. Mix well until you have a smooth batter.
  • Whisk the egg whites until stiff peaks form, then fold them into the previous mixture a little at a time using a spatula or a wooden spoon.

  • Divide the mixture: transfer a third of it to another bowl, add the cocoa and mix gently. To the remaining two-thirds, add the vanilla flavouring and mix thoroughly.

  • Divide the dough between 3 identical rectangular tins (1 for the chocolate dough, 2 for the vanilla dough). The dough should be rolled out to a thickness of approximately 1 cm.
  • Bake in the oven for 12 minutes, then turn out of the tin and leave to cool on a wire rack.
Meanwhile, prepare the ganache:
  • Heat the single cream, then add the roughly chopped chocolate so that it melts, along with the olive oil. Once the ganache is completely smooth, leave it to cool.
  • Prepare the icing by mixing the sugar and cream until smooth.
Assembling the Neapolitan cake:
  • Spread half of the chocolate ganache over one of the vanilla sponge cakes, place the chocolate sponge cake on top, spread the remaining ganache over it, and place the final vanilla sponge cake on top.
  • Finish by covering the top of the cake with icing and smoothing it down well. Decorate with chocolate sprinkles.
  • Then leave the cake to set in the fridge for 4 hours.
  • Trim the edges with a bread knife to give the cake a neat finish. Your Neapolitan cake is ready!

Tip

The Neapolitan cake is a big hit with children and is perfect for birthday parties… Why not give the rainbow Swiss roll with mango filling or the olive oil rainbow cake a go to add a splash of colour to your birthday celebrations!
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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