Soft little cakes with apricot, olive oil and pistachio

Huile d'olive de Provence PDO
Intense flavour
Petits gâteaux moelleux abricot, huile d’olive, pistache
A PDO
Preparation
15 min
A PDO
Cooking time
25 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
  • To make these moist little apricot, olive oil and pistachio cakes, you will need:
  • 5 apricots from our regions
  • 150 g of flour
  • 80 g of sugar
  • 1 sachet of baking powder
  • 10 tablespoons of milk
  • 5 tablespoons of full-flavoured olive oil
  • 2 teaspoons of pistachio purée
  • 3 eggs
  • 15 g butter for the tin (depending on the tin)
  • A few crushed pistachios

Tip

Nadjiba’s tip for making these moist apricot cakes: depending on how ripe the apricots are, you can increase the amount of sugar (100g instead of 80g). You can also mix the diced apricots into the batter rather than placing them at the bottom of the moulds. For apricot lovers, we also recommend trying the recipe for little cakes made with yoghurt, olive oil and apricot. .

Instructions

  • Preheat the oven to 180°C.
  • Wash, drain and dry the apricots. Stone them, then dice them into small cubes.
  • In a bowl, crack the eggs and beat them as if making an omelette. Add the caster sugar. Mix well.
  • Add the flour and baking powder, sifted together. Mix.
  • Dilute the pistachio paste in milk and pour it into the mixture.
  • Add the olive oil.
  • Lightly butter some small cake tins.
  • Divide the diced apricots between the ramekins. Pour the mixture over them, then sprinkle with chopped pistachios.
  • Bake for 20 to 25 minutes at 180°C (gas mark 6).
  • Leave to cool outside the oven before turning out.

Tip

Nadjiba’s tip for making these moist apricot cakes: depending on how ripe the apricots are, you can increase the amount of sugar (100g instead of 80g). You can also mix the diced apricots into the batter rather than placing them at the bottom of the moulds. For apricot lovers, we also recommend trying the recipe for little cakes made with yoghurt, olive oil and apricot. .
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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