Olive Oil Cake
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.