Almond and olive oil cake recipe (great for absolute beginners)
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- Опубліковано 27 тра 2020
- If you are either an absolute beginner with baking or looking for something new, then this olive oil and almond cake is a must try. It requires just a few ingredients, there is no yeast and only a very small amount of flour is needed. This is my type of cake, it is easy to make and taste great. 🧑🍳 ENROLL IN MY ONLINE COOKING CLASSES: bit.ly/2QZM7TX
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🧅🥕INGREDIENTS🥕🧅
200 grams (7 oz) ground almonds ( blanched almond meal)
200 grams (7 oz )white sugar
30 grams (1 oz) plain flour
100 ml (3.5 Fl oz) olive oil
5 whole eggs
Bake in the oven at 160 Celsius
(320 F) for 40 minutes.
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9:27 (in a whispery voice) "oooh. It works! Look at dis!"
9:35 (in a sing-song voice) "I'm gonna to try dis!"
This is when you know this man loves his food.
Did it. Added one greek yogur, orange zest and two tsp honey. Careful , the olive oil should not be extra virgin, too intense. The result: Awesome. Thanks for the recipe!
I love your channel! You are so clear, and you never talk just to hear yourself talk, and you have no "airs." So refreshing! Best of all, your recipes are wonderful. Thanks you! :)
A tasty cake with an interesting twist . Using a good quality olive is recommended 😋👍👨🏻🍳
Will olive oil not be to strong taste? Would it not be better a less strong oil?
Would Strawberry or cream fit next to this cake?
ua-cam.com/channels/QIsiF6Uu-gPQtwsnOtML-w.html. Please check my channel ☝🏽🤗
Can you do a gateau au chocolat and gateau au citron
@French Cooking Academy I wonder what effect could replacing olive oil with butter have.
@@sfax probably makes it stiffer. And replace the taste of olive oil by butter
Anything with almond, I am so there. TY, this looks lovely
Followed the steps exactly and it came out perfect!! Great tip about mixing the eggs and sugar!
Love these desserts and straight forward teaching making it easy.
Thank you Stephane. I have just baked this cake and it is very tasty and easy done. This was the first time but I can assure you that it was not the last time I did this cake.❤️
Just beautiful! First time baking for me and 100% satisfaction! My children love the cake! Thank you 🙏 🙏🙏
This is a very good recipe, after making it for the first time with almonds, I substituted the almond mill for a pine cone Mill and then also for pistachio mill. and it came out so amazing each time.
noam zerah
I’m sure hazelnut flour would be stunning as well.
Pine corn mil or fine corn meal ?
pine cone* the nut from the pine tree
I made this tonight and it worked out great! I didn't need a mixer; I just stirred it up in a bowl. I cut the cake into a top and bottom half, and added a thin layer of blackberry jam. So great.
Thank you French Cooking Academy, I have baked your recipe twice. Each time was so yummilicious that my Baba can't resist them🌈
The cake was terrific. My cake pan was 20 cm by about 6 cm and took me about 1 hour 5 minutes at 160c not fan forced. It came out perfectly. Cannot believe how light (considering there is no rising agent) and moist. New favourite morning tea cake for me. Thank you for showing the techniques so well.
I am in the USA. Was your cooking time using a standard or metric clock?
Thank you for your recipe!
Looks delicious! It looks sweet already, but I'd love to try it with a honey syrup too.
Looks easy, I'll try this. Thanks for the recipe
I have to try this one! Looks yummy!!
I loved it . Amazing.
I love almond..this is simple baking n no butter. Thanks for sharing....impatient to try it out. Mmmm feeling hungry
Just made this - fabulous. I am truly impressed!!
I didn't have Olive Oil, used Costco Almond Oil - worked well.
Looks great. Thank you so much for posting ounces and F. Makes 🇨🇦 bakers happy.
ounces are great like grams
Simple and tasty cake. Made it today. Turned great.
I love your recipes
Looks yummy. I’ll add this to my recipe file.
Looks so good
Omgosh it looks perfect. I love dense moist cake and think some citrus zest would be a lovely addition….merci:)
I can't wait to make this my mouth is watering ..yum yum yum
So I looked up which olive oil to use and got this information from a Baker's Guide website: www.bakefromscratch.com/bakers-guide-extra-virgin-olive-oil/
Harvest Date Matters
Early Season: Olive oil created from an early harvest of olives will have a significantly greener taste, higher antioxidant count, and longer shelf life than late season olive oil. Their pungent, spicy flavor is best suited for savory baking.
Late Season: Buttery and mild, late season olive oil lends itself well to general baking and won’t over power other flavors.
In that case, we should probably look for Olive oil that are harvested in Late Season. There are other factors including the type of olives. I'm really looking foward to trying this recipe!
Very helpful, thank you!
Thank you
Making this today 💚😊💚
Love it. Actually, I like the idea of using a knife to see if the cake is done. More surface area to work with.
Delicious cake recipe 😋😍
Oh just a tip I got from my mum…I save butter wrappers in the fridge and use them to grease and use in the bottom of the baking pans..they’re already greased and don’t need cutting
I love cake like this
👍👨🏻🍳
Great 👍
Interesting Recipe!!!
👍🙂👨🏻🍳
Tried this recipe today. Absolutely brilliant. My wife said "Please make another one. NOW! ". Could you include CUP measurements if possible as I had to convert the grams to cups. I used a Bodum measurement jug which I've had for years. Keep up the great work.
A food scale is a great investment. Baking is chemistry, and accurate measurements are key. Measuring by weight will always be more accurate that by volume.
Looks Scrumptious..like the music..lol..looking forward to making one too.
🙂👍👨🏻🍳
Great channel! Do you think you could substitute maple syrup for the sugar and get same consistency?
I always use Olive oil for baking
When you pull out the tape measure the accurate measure is inside diameter. That is a 9 inch pan. The same holds true for a square or rectangular pan (ie: 8 x 8 or 9 x 13) measured from the inside walls of the pan.
Your voice is as delicious as your recipes
I would like very much to see you bake my favorites. Creme puffs eclairs thin lace cookies greek crescent wedding cookies and flakey crumbly campechanas.
Finally he used his stand mixer 👏👏👏
So beautiful! If I wanted to experiment, at what step would I add another flavor to this, like citrus zest or rum/brandy?
Oh my I think some liquor would be great. Maybe amaretto, to play into the almond profile.
Hello Stephen and congratulations for your amazing channel! Can I use another type of oil (coconut, corn, safflower etc) or melted butter instead of olive oil in this recipe? Thank you very much!
yes i think it would work 👍
Can you please do a gateau au chocolat recipe?
I was craving cake... Now I'm making the Cake
great let me know how it goes🙂👍👨🏻🍳
@@FrenchCookingAcademy I ate half of it in one sitting with a huge dollop of cream... Simple/easy/delicious.
I think adding a bit of citrus (maybe a glaze?) would elevate and brighten this cake tremendously.
silverlightx6 - excellent idea. I make a pound cake with orange juice in the mix and glaze.
I was thinking of the zest of one lemon in the batter would be unreal. I used the zest of two lemons and it was an absolutely stunning cake.
1 tablespoon of orange zest and a bit of orange juice would be so nice in this!
Glaze? Yes. Zest? Yes. Juice? NO! adding acid to the batter would change the structure, and you'll end up with something really bad
Vincent LAMARQUE a glut of Grand Mariner or Cointreau then. Maybe?
I would use safflower oil for a more delicate taste .
Sounds simple and delicious.....I guess you can pulse or grind the almonds...or use any other type of nut as well.....healthy as well....not so sure about the amount of sugar if you want to cut down on sweetness......I prefer a lighter blend of natural sugars....
I didn't find it too sweet, more of an "adult" dessert. I think some of the sweetness is balanced out by the peppery, grassy flavor of good extra virgin olive oil.
This cake is delicious!
I like the recipe. Very simple and for sure tasty. I’m going to add a pinch of salt, just to balance the sugar. Thank you for sharing your recipes!
Remind me of corn bread look great. Do you eat it with meat or just stand alone dessert
Will it be ok if I leave out the plain flour and substitute almond flour ,so that my caeliac friend can eat it.
Hi, I would like to know why you do not use baking powder?
What kind of additional spices did you get to the dough?
can you please share a recipe to make this a chocolate flavor?
Will this cake freeze? I baked for someone and freeze treats in individual portions.
Are Almond meal and almond flour interchangeable in this recipe?
May i ask...wht brand of olive oil are u using?
What could I replace eggs with?
Just made this, and wow, it's way better than I expected. Not overly sweet, there's a great balance between almond and grassy olive oil, and a firm-but-bouncy texture. Serve this with some berries and whipped cream and people would be seriously impressed!
Sounds so good. Did you use the whip-cream as a frosting all over on top of just a bit on center and added berries on the whip-cream? Just curious as I would like to try it.
Question, no pinch of salt needed?
That looks like almond flour, rather than almond meal, because it's whiter than almond meal. Almond meal still has the skins on, making it more tan/brown. Would it be okay to use almond flour? Also, I've had my Kitchen Aid Mixer for 20 years, I use it especially around the holidays. I purchased the splatter guard for mixing, but it was a nuisance. Now, I just cut a hole in the center of a paper plate and a slit on the side and it works great, no mess. It's great for long mixes like butter cookies, but just mixing you lose control over the process, IMHO. Still love my emulsion blender, hand mixer, and elbow grease.
Chef, if you use butter instead of olive oil and a Eritrytol granulated sweeter, you are going to have a genuine KETO almond cake. Also if you add lemon juice with lemon skin you are going to have a lemon pound cake. 😃
Shayanne Smith you can use olive Oil on keto
This is what I was thinking, although I thought olive oil was ok on keto? Not that butter does not also sound like a great option! I worked this out as 4.5g of carbs per slice (based on the 8 in the video) with 26.5g fat and 6g protein (if you used a zero carb sweetner that is!)
Using butter will make the cake really tough and dense at room temp (butter solidifies), I would stick to EVOO
I am on keto and I've made this cake several times for my family, substituting the sugar and flour.
Fleur d’oranger?
Hi... how far should the eggs be beaten with the sugar? - Until "ribbon stage" (like for genoise) or just until foamy?
Until it's foamy and white, like at 3:53. It's called "blanchir les oeufs", i.e "making the eggs white".
Merci!
@French Cooking Academy I wonder what effect could replacing olive oil with butter have.
It will be firmer, as butter is harder at room temperature.
I am never sure whether my oven should be set to fan forced or conventional. Could you maybe explain when to use which and what temperature for different types of cooking, please.
the fan can affect the heat zones in your oven to help even out cooking when using more than one rack or cooking large items.
Can I make this in a 9" springform pan?
Just adjust the recipe!
Thats indeed a very interesting recipe. But isn't there any salt added ?
you probably could add a pinch of salt in there and it would be very tasty
Can't we make it without eggs?
I'm a diabetic I love almond cake, please demonstrate a recipe using artificial sweetners
You can use Monk Fruit or erythritol granular sweeteners just like sugar.
My cake, I am an absolute beginner with baking cakes, though I do make appreciated pancakes :)
yes if you begin try this cake
French Cooking Academy awesome & easy recipe for when someone visits spontaneously (although with Covid we just imagine people 😅) curious to know which type of brand you used for your olive oil and can I actually ground raw almonds or do I need to get the ready mil ones? Thank you.
can’t remember the brand i had on that day as change all the time . i used freshly ground almond from the organic store
French Cooking Academy thank you for taking your time to answer. I’m considering taking your course online. Looks good 👍🏼
It looks like the French version of cornbread.
Very french cook
Eggs should be broken in a glass or other small bowl and checked before placing with others . Sometimes one gets a fertilized egg( spot) or old and that’s not usable
I use the fertilised ones, and just remove the clot when I crack and see it?
Pas de levure chimique dans cette recette? Si non, pourquoi?
Non pas de levure 🙂
I wonder if it can be made gluten free, with a flour substitute (my mother is gluten-intolerant), and I know a few vegetarians who would like this.
i am sure you can use any gluten free flour
Stéphane, when you add the olive oil to the speeding mixer which create heat, doesn't the olive oil go bitter? That's usually what happens if you add olive oil to a pesto for example when the mixer is upheated in motion.
I just made this, and no that's not an issue at all. Honestly, I've never had that issue with pesto either, but blenders heat up food because the motor's right next to the food bowl. A mixer doesn't heat up food - when was the last time you made a cake batter with a mixer and wound up thinking "wow, this is already starting to cook"?
It's weirding me out a little because of how much it looks like cornbread lol
It looks just like cornbread to me too!!
Looks like it, but doesn't taste like it or feel like it, at all!
Stephane used bleached almond flour; I used unbleached, which has brown flecks from the almond skin, and it looks more like a rustic gâteau aux noix.
Do you always cook barefooted? Isn't that risky?
Cooking barefoot