Here it is a recipe by dear Céline from one blog that I love French Zest, an almond cake with olive oil that brings us directly to the beautiful Provence, in the South of France. Céline tells me to imagine like we were under an almond tree in full blossom; it’s warm and sunny. Olive trees are all around. We can feel a light breeze caressing us. This is what this cake should evoke. The enveloping taste of the almond marries beautifully with the olive oil. You can let your fantasy go and add some fresh, seasonal fruit to serve it with: apples, pears, apricot, peaches, figues… they are all perfect. Grazie Céline!
In a big bowl, beat the eggs with the sugar with the help of an electric beater until you get a smooth, white mixture.
Add the almond purée and the olive oil. Mix.
In another bowl add the cinnamon, the flours, the starches and the yeast. Mix and add it slowly to the other mixture, in the other bowl. The final consistency has to be smooth and creamy.
If you wish, you can add one fruit of your choice, peeled and cut in small cubes.
Pre-heat the oven to 180°C.
Grease a mould – Céline chose one suitable for kougelhof cakes – pour in the mixture.
Put it in the oven and cook for about 40 minutes. Insert a knife delicately in the cake and if it comes off dry, then it’s ready.
Take the cake out of the mould and let it cool down before serving.
Recipe for 6 people
125 g muscovado sugar
(whole cane sugar)
90 g purée of white almonds
100 ml olive oil
1 coffee spoon of cinnamon in powder
80 g de whole rice flour
30 g de almond flour
20 g de tapioca starch
50 g de potatoes starch
1 tablespoon of yeast