Magdalenas with PDO huile d’olive de Nîmes

Magdalenas with PDO huile d’olive de Nîmes

8 persons
14 minutes
20 minutes
Olive oil or Olives used : Huile d'olive de Nîmes AOP

Tips and tricks

We advise you to use an intense-tasting PDO olive oil from Nîmes for its aromas of greenery, pineapple, dry hay, red & yellow plum, which go well with salt cod.

You can also use one of these PDO olive oils: Aix-en-Provence, Haute-Provence, Provence, Vallée des Baux-de-Provence.


  • 1 egg
  • 50 g PDO huile d’olive de Nîmes
  • 65 g sugar
  • 50 g milk
  • 125 g flour
  • 1½ tsp. (7 g) baking powder
  • 1 organic lemon
  • ½ organic orange
  • Icing sugar
  • Preheat the oven to 180°C.

  • Grate the zest off the lemon and orange. Set aside.

  • Sift together the flour and baking powder.

  • In another bowl, beat the egg with the sugar until the mixture whitens and doubles in volume. Whisk in the olive oil, the milk and the lemon/orange zests.

  • Add the flour/baking powder mixture. Mix in quickly until uniform but not too smooth.

  • Place paper liners in a muffin tin (or other similar tin with high sides). Fill the paper liners to 2/3. Sprinkle with icing sugar.

  • Bake for 20 min. then allow to cool before eating.

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