No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Olive Oil Cake

Spelt flour is a close relative of wheat flour, but it's sweeter, milder, and higher in protein, making it a great addition to all-purpose. This deceptively simple snack cake features dark chocolate, rosemary, and fruity olive oil. Trust us when we tell you it won't last a day -- you'll find yourself sneaking fragrant slices at the counter, serving wedges with a cup of coffee in the afternoon, and eating the rest for dessert.

  • Servings: 8
Olive Oil Cake

Source: Whole Living, December 2010


  • Olive oil, for pan

Dry mix

  • 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

Wet mix

  • 3 large eggs
  • 1 cup olive oil
  • 3/4 cup whole milk
  • 1 1/2 tablespoons fresh rosemary, finely chopped
  • 5 ounces bittersweet chocolate (about 70 percent cacao), cut into roughly 1/2-inch pieces


  1. Position a rack in middle of oven
    and preheat to 350 degrees. Rub a 9 1/2-inch fluted tart pan with olive oil.

  2. Sift dry ingredients into a large
    bowl, pouring back into bowl any
    remaining bits of grain or other
    ingredients in sifter, and set aside.

  3. In a large bowl, whisk eggs
    thoroughly. Add olive oil, milk, and
    rosemary, and whisk again. Using
    a spatula, fold wet ingredients into
    dry ingredients, gently mixing until
    just combined. Stir in chocolate.
    Pour batter into pan, spreading it
    evenly and smoothing top.

  4. Bake for about 40 minutes, or
    until top is domed, golden brown,
    and darker around edges, and a
    skewer in center comes out clean.
    Cake can be eaten warm or cool
    from pan, or cooled, wrapped
    tightly in plastic, and kept for up
    to 2 days.

Reviews (2)

  • All Natural Katie 3 Aug, 2013

    Delicious! I added a little extra fresh rosemary from the garden and used very dark chocolate. The flavors go together well. I followed the recipe to a tee, but for some reason, I had to keep in the oven for an extra 30 minutes (three 10-minute increments), so my total baking time was 40 mins + 30 mins = 70 minutes.

  • AineHummer 10 Sep, 2012

    I love this recipe! It is one of my all-time favorites. I use the best quality ingredients I can find and follow the recipe exactly. I chop fresh rosemary, just picked from my herb garden. I use fresh raw milk from the dairy. I use rich and robust organic olive oil. And I chop my own dark chocolate chunks from fair trade organic 81% dark chocolate bars. The result is heavenly. I eat it for breakfast, lunch, dinner and/or dessert.

Related Topics