White chocolate and cherry cake with PDO huile d’olive de Nyons

White chocolate and cherry cake with PDO huile d’olive de Nyons

6 persons
15 minutes
35 minutes
Olive oil or Olives used : PDO huile d'olive de Nyons

Tips and tricks

We advise you to use a delicate-tasting PDO huile d’olive de Nyons, for its sweetness, its smoothness, its aromas of dried fruit, and its buttery taste, along with possible aromas of fresh hazelnuts and/or freshly-cut grass. You can also use one of these PDO olive oils: Nice and Corse – Oliu di Corsica – récolte à l’ancienne.


  • 200 g fresh cherries
  • 2 eggs
  • 1 tbsp honey
  • 150 g fromage blanc (French “white cheese”)
  • 2 tbsp PDO huile d’olive de Nyons
  • 70 g flour
  • 50 g almond powder
  • 1/2 sachet of baking powder
  • 1 pinch of salt
  • 80 g white chocolate for pastry
  • Preheat the oven to 180°C.

  • Wash and pit the cherries.

  • Whisk eggs, honey, olive oil and white cheese. Add the dry ingredients: flour, baking powder, almond powder and a pinch of salt, mix well.

  • Stir in the largely shredded white chocolate and pitted cherries.

  • Pour the Preparation into a well-buttered tin and bake for 30 to 35 minutes, watch the end of baking time

  • Variation: In the summer, you can try this recipe with white peaches or raspberries; in the fall, with pears.

Recipe made for EcceOlio program, financed with aid from the European Union

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