Yoghurt and fruit soufflé cake

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Gâteau soufflé au yaourt et aux fruits
Photo credit: Céline de Cérou
A light, airy cake with seasonal fruit infused in a vanilla, mint and ginger syrup! All made with a full-flavoured olive oil – in this case, an olive oil from Aix-en-Provence, PDO. Enjoy!
A PDO
Preparation
25 min
A PDO
Cooking time
1h
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
  • 3 eggs
  • 260 g plain yoghurt
  • 60 g sugar
  • 45 g cornflour
  • 1 c. à café baking powder
  • 1 c. à soupe olive oil
  • Vanilla extract
  • 1 pincée of salt
For support:
  • 50 cl water
  • 25 g sugar
  • 1 c. à café vanilla
  • 1 a piece of fresh ginger
  • A few mint leaves
  • In summer: cherries, (apricots, peaches)
  • In spring: strawberries, (raspberries, blueberries)

Astuce

For this yoghurt and seasonal fruit soufflé cake, choose an olive oil from Aix-en-Provence: PDO (intense flavour) for its aromas of raw artichoke and fresh greenery, sometimes complemented by notes of walnuts, hazelnuts and red berries. Or for another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes, PDO olive oil from the Vallée des Baux-de-Provence...

Instructions

  • Prepare the syrup for the accompaniment by heating the water with the sugar. Once the liquid has thickened slightly, add the vanilla and the fresh ginger, sliced, followed by the mint. Leave to infuse and cool.

  • Wash and chop the fruit, then place it in the syrup. Set aside.

  • Separate the egg yolks from the egg whites.

  • Mix the egg yolks with a third of the sugar, the yoghurt, the cornflour, the baking powder, the vanilla and the olive oil from Aix-en-Provence PDO.

  • Whisk the egg whites until stiff with a pinch of salt and the rest of the sugar (adding it a little at a time).

  • Gently fold the beaten egg whites into the batter.

  • Line a small baking tin (15 cm in diameter), grease it with oil and pour the batter into it.

  • Place the mould in an ovenproof dish containing water (to create a bain-marie).

  • Bake for 50 minutes at 170°C.

  • Leave to cool, then turn out of the tin and place in the fridge. Serve the cake with the fruit and its syrup.

Astuce

For this yoghurt and seasonal fruit soufflé cake, choose an olive oil from Aix-en-Provence: PDO (intense flavour) for its aromas of raw artichoke and fresh greenery, sometimes complemented by notes of walnuts, hazelnuts and red berries. Or for another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes, PDO olive oil from the Vallée des Baux-de-Provence...
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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