Orange and bergamot cake with olive oil

Huile d'olive de Nice PDO
Subtle flavour
Gâteau orange-bergamote à l'huile d'olive
A PDO
Preparation
20 min
A PDO
Cooking time
30 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 Brunch and breakfeast Vegetarian

Ingredients

A PDO
For 8 personnes
  • To make this orange and bergamot cake recipe using olive oil, you will need:
  • 75 ml of mild-flavoured olive oil
  • 3 eggs
  • 60g brown sugar
  • 150g of flour
  • 90g of ground almonds
  • 1 sachet of yeast
  • the zest and juice of one organic orange
  • the zest and juice of one organic bergamot
For the fruit slices and the syrup:
  • an organic bergamot
  • an organic orange
  • an organic lemon
  • 12 cl of water
  • 60g brown sugar

Tip

This recipe for orange and bergamot cake with olive oil can also be made with lemon if you don’t have any bergamot! Recipe idea... Orange cakes made with olive oil are delicious… discover our other recipes: > Orange, amaretto and olive oil cake > Orange and speculoos gingerbread with olive oil

Instructions

  • Preheat the oven to 160°.
  • Wash and brush the fruit thoroughly, then dry it.
  • In a mixing bowl, whisk together the sugar, eggs and olive oil until the mixture is light and fluffy. Then add the ground almonds, mix well, and finally fold in the flour and baking powder. The mixture should be smooth.
  • Next, grate the zest and squeeze the juice, then mix them thoroughly into the batter before pouring into a round tin or a loaf tin. Smooth the surface and bake for about 30 minutes (check that it is cooked through with the tip of a knife or a toothpick).
  • Whilst the cake is baking, slice the bergamot and the remaining orange into thin slices.
  • Pour the water, sugar and lemon juice into a saucepan, then bring to the boil. Add the fruit slices to the syrup and, as soon as it returns to the boil, reduce the heat and simmer gently for 20 to 25 minutes.

  • Once the fruit has been candied, drain it and, as soon as it comes out of the oven, pour the remaining syrup over the cake, which has been turned out of the tin and is still warm.

  • Then decorate with the candied fruit.

Tip

This recipe for orange and bergamot cake with olive oil can also be made with lemon if you don’t have any bergamot! Recipe idea... Orange cakes made with olive oil are delicious… discover our other recipes: > Orange, amaretto and olive oil cake > Orange and speculoos gingerbread with olive oil
We recommend...

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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