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.
Whole Living, December 2010
  • Yield Serves 8
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  • 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
  • Directions

    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.

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