Raspberries and raspberry curd on an olive oil cake

Huile d'olive de Nice PDO
Subtle flavour
Framboises et curd de framboises sur moelleux à l'huile d'olive
A PDO
Preparation
30 min
A PDO
Cooking time
20 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 Summer

Ingredients

A PDO
For 6 personnes
For the moist cakes:
  • 90 g of flour
  • 1/2 teaspoon of baking powder
  • 1 pinch of bicarbonate of soda
  • 75 g brown sugar
  • 2 eggs
  • 80 ml of mild-flavoured olive oil
For the raspberry curd:
  • 180 g of raspberry pulp (equivalent to approximately 300 g of raspberries)
  • 80 g of sugar
  • 2 large eggs
  • 1 tablespoon of cornflour
  • 5 cl of water
  • The juice of half a lemon
For the filling:
  • 125 g of raspberries
  • Icing sugar

Tip

We recommend a subtly flavoured olive oil for its aromas of dried fruit and flowers, complemented by vegetal notes. Choose a Nyons olive oil PDO (variety Tanche), an oil from Nice (PDO, Cailletier variety), or a single-variety oil from Négrette, Lucques or Grossane, all of which will pair perfectly with the raspberry curd.Do desserts made with raspberries and French olive oil delight you? Come and discover our recipes for… - Raspberry, pistachio and olive oil panna cotta - Olive oil biscuit with basil and white chocolate mousse and raspberries - French toast with hazelnuts and raspberries, served with olive oil and balsamic vinegar ice cream

Instructions

Prepare the cakes:
  • In a mixing bowl, beat the egg yolks with the sugar. Add the mild-flavoured olive oil. Then fold in the flour, which has been mixed beforehand with the baking powder and bicarbonate of soda. Whisk the egg whites until stiff, then gently fold them into the mixture. Grease some tartlet tins with olive oil and spoon the batter into each tin, leaving a little space at the top. Bake in a preheated oven at 160°C for 15 minutes.
Prepare the raspberry curd:
  • Pass the raspberries through a food mill to remove the seeds and extract the juice.
  • In a saucepan, beat the eggs and sugar until the mixture turns pale. Add the cornflour, previously mixed with the lemon juice and water, then stir in the raspberry pulp. Cook over a low heat until thickened (about 5 minutes), stirring constantly. Set aside to cool.
  • Spoon 2 to 3 spoonfuls of raspberry curd onto the cakes, scatter the raspberries on top and dust with icing sugar.

Tip

We recommend a subtly flavoured olive oil for its aromas of dried fruit and flowers, complemented by vegetal notes. Choose a Nyons olive oil PDO (variety Tanche), an oil from Nice (PDO, Cailletier variety), or a single-variety oil from Négrette, Lucques or Grossane, all of which will pair perfectly with the raspberry curd.Do desserts made with raspberries and French olive oil delight you? Come and discover our recipes for… - Raspberry, pistachio and olive oil panna cotta - Olive oil biscuit with basil and white chocolate mousse and raspberries - French toast with hazelnuts and raspberries, served with olive oil and balsamic vinegar ice cream
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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