Arbequina

Plated desserts, Snacking cakes, Teatime and Viennoiseries, Travel cakes

Made with: PASSION FRUIT INSPIRATION

Steps: 2

Original recipe by Nathaniel Reid, Chef/Owner, Nathaniel Reid Bakery

Recipe steps

Olive Oil Cake

  1. Make an emulsion with the yogurt, eggs, sugar, salt, vanilla extract, orange zest, and olive oil.
  2. Strain the emulsion and add the chopped PASSION FRUIT INSPIRATION and orange demi confit.
  3. Sift the dry ingredients.
  4. Fold in the dry ingredients.
  5. Butter and flour the mold. Deposit the batter into molds. Bake at 165°C (325°F)
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