Olive Oil Cake with Bittersweet Chocolate and Rosemary
Total Time
32-40 minutes
Cook Time
32-40 minutes
Rating
4.5 out of 5 stars
(33)
Ingredients
- Olive oil for the pan
- 3/4 cup (98g) spelt flour
- 1 1/2 cups (213g) all-purpose flour
- 3/4 cup (149g) sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 large eggs
- 1 cup olive oil
- 3/4 cup whole milk
- 1 1/2 tablespoons (1g) fresh rosemary, finely chopped
- 5 ounces (142g) bittersweet chocolate, chopped into 1/2-inch pieces
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Preparation
Step 1
Preheat the oven to 350°F (177°C). Rub a 10-inch fluted tart pan with olive oil.
Step 2
In a large bowl, whisk together the spelt flour, all-purpose flour, sugar, baking powder, and salt.
Step 3
In another large bowl, whisk the eggs thoroughly. Add the olive oil, milk, and rosemary, whisking again until combined.
Step 4
Using a spatula, fold the wet ingredients into the dry ingredients, gently mixing just until combined.
Step 5
Stir in the chopped chocolate pieces.
Step 6
Pour the batter into the prepared pan, spreading it evenly and smoothing the top.
Step 7
Bake for 32-40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean.
Step 8
The cake can be eaten warm or cooled from the pan, or cooled, wrapped tightly in plastic, and kept for up to 2 days.
Step 9
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Chef's notes
The inclusion of rosemary gives this cake a unique, aromatic flavor that pairs wonderfully with the bittersweet chocolate.
This recipe is from Kim Boyce's 'Good To The Grain'.
