Orange zest perfumes the kitchen while the batter turns pale and glossy: Moulin de Haute Provence’s Nyons olive oil, pressed from Tanche olives, smooth, buttery and fruity, gives this cake its tender, golden crumb.
Serves 8 · 55 min
Ingredients
- Oil, for the pan
- 3 eggs
- 3/4 cup (150 g) sugar
- Zest of 1 orange
- 1/2 cup (120 ml) Nyons Olive Oil (Moulin de Haute Provence)
- 1/2 cup (120 ml) milk
- 1 1/2 cups (190 g) flour
- 2 tsp baking powder
- A pinch of salt
Method
- Heat the oven to 350°F (180°C) and oil a 9 in (23 cm) cake pan.
- Whisk 3 eggs with 3/4 cup (150 g) of sugar until pale, then add the zest of an orange.
- Whisk in 1/2 cup (120 ml) of Nyons olive oil and 1/2 cup (120 ml) of milk.
- Fold in 1 1/2 cups (190 g) of flour, 2 tsp of baking powder and a pinch of salt, then bake for 35 to 40 minutes.
The star of this recipe: Nyons Olive Oil, by Moulin de Haute Provence.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
