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    You are in: Home / Recipes / Rosemary Olive Oil Cake Recipe
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    Rosemary Olive Oil Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    RachelT's Note:

    Recipe adapted from Good to the Grain by Kim Boyce.

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    Ingredients:

    Serves: 8-12

    Yield:

    cake

    Units: US | Metric

    Dry ingredients

    Wet ingredients

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days.
    6. 6
      Serves 8 -12.

    Ratings & Reviews:

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    Nutritional Facts for Rosemary Olive Oil Cake

    Serving Size: 1 (89 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 450.8
     
    Calories from Fat 268
    59%
    Total Fat 29.8 g
    45%
    Saturated Fat 4.7 g
    23%
    Cholesterol 81.6 mg
    27%
    Sodium 268.0 mg
    11%
    Total Carbohydrate 41.2 g
    13%
    Dietary Fiber 0.6 g
    2%
    Sugars 23.2 g
    93%
    Protein 5.5 g
    11%

    The following items or measurements are not included:

    spelt flour

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