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
Source: Whole Living, December 2010
- Olive oil, for 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 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
Position a rack in middle of oven
and preheat to 350 degrees. Rub a 9 1/2-inch fluted tart pan with olive oil.
Sift dry ingredients into a large
bowl, pouring back into bowl any
remaining bits of grain or other
ingredients in sifter, and set aside.
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.
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.