The marbled cake of our childhood
Photo credit: Céline de Cérou
Ingredients
For
6
personnes
- 3 eggs
- 80 g brown sugar
- 100 g unsweetened apple sauce
- 2 c. à soupe olive oil from Aix-en-Provence – matured olives PDO
- 10 cl crème fraîche (or yoghurt)
- 1 c. à café vanilla extract
- 150 g of flour
- 40 g potato starch
- ½ sachet yeast
- ½ c. à café bicarbonate of soda
- 20 g unsweetened cocoa powder
Astuce
We recommend using a traditional-style olive oil from Aix-en-Provence – PDO ripened olives – for its mild flavour and aromas of sourdough bread, black olives, cocoa and cooked artichokes.You can also use an olive oil from Provence – made from ripened olives, PDO – or from the Vallée des Baux-de-Provence – made from ripened olives, PDO.
Instructions
- In a mixing bowl, whisk the eggs and sugar until the mixture doubles in volume.
Next, add the olive oil from Aix-en-Provence – PDO matured olives – the apple compote, the cream and the vanilla extract. Mix again.
- Next, add the flour, potato starch, yeast and bicarbonate of soda, then mix until you have a smooth batter. Preheat the oven to 170°C.
- Divide the batter into 2/3 and 1/3. Sift the cocoa into the 1/3 of the batter and mix.
- Grease a loaf tin (or several small tins), then pour in the batter, alternating between the vanilla and chocolate mixtures. Run a knife blade through the batter in a zigzag pattern lengthways to create a marbled effect. Bake for about 35 to 40 minutes (or about 20 minutes for the small loaves).
- Check whether it is cooked by inserting the tip of a knife. Leave to cool slightly before turning out.
Astuce
We recommend using a traditional-style olive oil from Aix-en-Provence – PDO ripened olives – for its mild flavour and aromas of sourdough bread, black olives, cocoa and cooked artichokes.You can also use an olive oil from Provence – made from ripened olives, PDO – or from the Vallée des Baux-de-Provence – made from ripened olives, PDO.
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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