White chocolate cake, orange blossom, pistachio

Huile d'olive de la Vallée des Baux-de-Provence PDO
Intense flavour
Moelleux chocolat blanc, fleur d’oranger, pistache
Photo credit: Céline de Cérou
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 6 personnes
  • 200 g white chocolate
  • 75 g olive oil from the Baux-de-Provence Valley PDO
  • 4 c. à soupe crème fraîche
  • 3 eggs
  • 80 g of flour
  • 70 g brown sugar
  • 1 c. à soupe orange blossom water
  • 2 c. à soupe pistachio paste
  • 1 pincée of salt
For the topping and decoration:
  • 100 g white chocolate
  • 1 c. à soupe olive oil from the Baux-de-Provence Valley PDO
  • 50 g unsalted pistachios

Tip

For this white chocolate, orange blossom and pistachio cake, we recommend using an intense-flavoured olive oil from the Vallée des Baux-de-Provence (PDO) for its aromas of freshly cut grass, apple, almonds, raw artichokes, fresh hazelnuts and tomato leaves. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence. Or a French olive oil made from the Picholine and Aglandau varieties...

Instructions

  • Preheat the oven to 180°C.

  • In a bowl, break the chocolate into pieces and melt it in the microwave. Add the olive oil from the Vallée des Baux-de-Provence (PDO), stir until smooth, then add the crème fraîche.

  • In a mixing bowl, beat the eggs vigorously with the sugar, then gradually add the flour and a pinch of salt. Mix well. Next, pour in the chocolate mixture whilst continuing to stir, until you have a smooth, even batter.

  • Divide the dough into two-thirds and one-third. To the two-thirds, add the orange blossom water and the chopped pistachios; to the remaining one-third, add the pistachio paste.

  • Line your greased tin with baking paper, then dust it with flour. Pour in the batter, alternating between the two.

  • Place in the oven and bake for 25 minutes at 180°C (check whether it is cooked by inserting the tip of a knife).

  • Whilst the dish is cooking, roughly chop the pistachios and set them aside.

  • Melt the white chocolate, then mix it with the olive oil from the Vallée des Baux-de-Provence (PDO) until smooth.

  • Spread the icing over the cake and sprinkle with the chopped pistachios.

Tip

For this white chocolate, orange blossom and pistachio cake, we recommend using an intense-flavoured olive oil from the Vallée des Baux-de-Provence (PDO) for its aromas of freshly cut grass, apple, almonds, raw artichokes, fresh hazelnuts and tomato leaves. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence. Or a French olive oil made from the Picholine and Aglandau varieties...
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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