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Recipe adapted from Good to the Grain by Kim Boyce.
Make and share this Rosemary Olive Oil Cake recipe from Food.com.
- olive oil, for the pan
- 3⁄4 cup spelt flour
- 1 1⁄2 cups all-purpose flour
- 3⁄4 cup sugar
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon kosher salt
- 3 eggs
- 1 cup olive oil
- 3⁄4 cup whole milk
- 1 1⁄2 tablespoons fresh rosemary, finely chopped
- 5 ounces bittersweet chocolate, chopped into 1/2-inch pieces (70% cacao)
- 2 tablespoons sugar, for top crunch
- Preheat the oven to 350F / 175°C Rub a 9 1/2-inch (24 cm) fluted tart pan with olive oil. Alternately, I used a long (4 1/2 x 13 inch) loaf pan, and lined it with parchment paper.
- Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.
- In another large bowl, whisk the eggs thoroughly. Add the olive oil, milk and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. Stir in 2/3 of the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar.
- Bake for about 40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean. My cake, in the alternate pan, took closer to 50 minutes. Also, just when my cake was nearly finished baking, I decided I wanted a bit more color on top. I finished it under the broiler for a minute - which caramelized the sugar on top as well and gave it a bit of crunch. Don't walk away from the cake while it is under the broiler.
- The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days.
- Serves 8 -12.