Orange, amaretto and olive oil cake

Huile d'olive de la Vallée des Baux-de-Provence PDO
Intense flavour
Gâteau orange, amaretto et huile d'olive
A PDO
Preparation
20 min
A PDO
Cooking time
35 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
Dessert Vegetarian

Ingredients

A PDO
For 6 personnes
  • To make this recipe for orange, amaretto and olive oil cake, you will need:
  • 250g of flour
  • 1 sachet of baking powder
  • 150g of sugar
  • 1 pinch of salt
  • 3 eggs
  • 1 untreated orange
  • 12cl of full-flavoured olive oil
  • 3 tablespoons of amaretto
  • 50g of ground almonds

Tip

You could also choose a full-flavoured olive oil such as PDO from Nîmes, Haute-Provence, Aix-en-Provence or Provence, or an Aglandau variety, Picholine, Olivière … for your orange and amaretto cake, olive oil. Orange cakes combined with olive oil are delicious… discover our other recipes: > Orange and bergamot cake with olive oil > Orange and speculoos gingerbread with olive oil

Instructions

  • Preheat your oven to 180°C.
  • Mix the flour, the yeast and then the salt.
  • Wash the orange, then grate the zest. Next, squeeze the orange.
  • Beat the eggs with the sugar. Then gradually add the flour mixture. Mix well. Next, stir in the orange juice, olive oil and amaretto. Finally, add the grated orange zest.
  • Grease a round cake tin, spread the batter into it, sprinkle with ground almonds and bake for 35 minutes.
  • Finally, to finish off the dish, garnish with a slice of orange and a scoop of ice cream.

Tip

You could also choose a full-flavoured olive oil such as PDO from Nîmes, Haute-Provence, Aix-en-Provence or Provence, or an Aglandau variety, Picholine, Olivière … for your orange and amaretto cake, olive oil. Orange cakes combined with olive oil are delicious… discover our other recipes: > Orange and bergamot cake with olive oil > Orange and speculoos gingerbread with olive oil
We recommend...

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.

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