Chef Fabien Morréale unveils his grandma’s tried and tested olive oil cake recipe – a genuine ode to his childhood days. Just imagine him as a chubby-cheeked little boy impatiently awaiting his after-school snack while the sound of chirping cicadas filters in through the open window, then wolfing down this delicious cake bursting with Mediterranean flavours concocted by his Spanish grandma…
“It was fantastic”, he told us – and we drooled!
Ready to cook? Simply don your apron and put on your Provencal playlist to get you in the mood for making this easy and yummy “Olive Oil Cake” recipe.
Mix the flour, sugar, olive oil and eggs together in a bowl
Make two separate mounds – The Chef tells us that the baking powder and salt shouldn’t be mixed in at the same time
Mix the baking powder into one mound and the salt into the other
Then mix both mounds together again
Pour into a pastry dish
Cut the apples into 8 pieces, place on top and sprinkle with brown sugar
Cook at 160° approx for 30 mins.
It’s nearly done!
Settle down in a comfy chair (you can do the washing up after), put on a new playlist while your cake is baking and let’s learn a bit more about Fabien Morréale…
Born in Provence – in Martigues to be precise – and of Spanish descent, Fabien has travelled Asia and the world. He earned his spurs in Grasse with Jacques Chibois and in Marseille with Guillaume Sourrieux at his restaurant L’Epuisette. He went on to open the Italian restaurant Le Garage, was featured on Top Chef and is currently devoted to a brand new project: a boulangerie-patisserie called Gaspard.
Welcome to Le Garage!
This gastronomic eatery is an ode to Fabien’s fascinating track record, with a solid base of traditional Provencal and Mediterranean flavours combined with exotic twists and new culinary trends. Gleaned throughout the globe, Fabien’s many and varied influences combine in a subtle and ingenious mélange of textures curated with high-quality seasonal produce and topped with an artistic final touch that flatters the eye and tempts the tastebuds.
The pinger has gone off! It’s time to taste… So, what do you reckon?