Yoghurt, olive oil and orange blossom cake
Ingredients
For
8
personnes
- To make this recipe for yoghurt cake with olive oil and orange blossom, you will need:
- 120g of sugar
- 3 small eggs (or 2 large ones)
- 55g of full-flavoured olive oil
- 1 pot of plain yoghurt
- 70g of ground almonds
- 165g of flour
- ½ sachet of baking powder
- 1 tablespoon of orange blossom water
Icing (optional):
- 1 orange
- 4 tablespoons of sugar
- 3 tablespoons of water
Tip
Annelyse’s tip for this yoghurt cake recipe: to get nice, thin strips of zest, the easiest way is to use a zester. But if I don’t have one to hand, I cut strips of zest using a vegetable peeler, then remove as much of the white pith as possible with a small knife before chopping it finely. You could also try the moist vanilla and olive oil cake version!
Instructions
- Whisk the eggs and sugar together, add the olive oil, then the yoghurt, and mix quickly.
- Stir in the ground almonds, then the flour and baking powder, taking care not to mix for too long. Finally, add the orange blossom water.
- Pour into a greased loaf tin and bake at 180°C for 30–35 minutes. If necessary, reduce the oven temperature slightly after 25 minutes if the cake has risen and is golden but not quite cooked through. A knife inserted into the centre should come out clean.
- Take the cake out of the oven and leave it to cool for 5 minutes before transferring it to a wire rack.
- Grate the orange zest into thin strips. Mix in a small saucepan with 4 tablespoons of sugar and 3 tablespoons of water, then leave to simmer for 15 minutes over a low heat, covered, before pouring it over the top of the cake whilst still hot.
Tip
Annelyse’s tip for this yoghurt cake recipe: to get nice, thin strips of zest, the easiest way is to use a zester. But if I don’t have one to hand, I cut strips of zest using a vegetable peeler, then remove as much of the white pith as possible with a small knife before chopping it finely. You could also try the moist vanilla and olive oil cake version!
We recommend...
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
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