Olive Oil Cake
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Whole Living, December 2010
- Yield Serves 8
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Ingredients
- 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
-
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.
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.
Great flavor combination! Was very easy to make and tastes great! Will definitely make this again.
Fabulous! Flavor combination will inspire some new recipes.
Made this for foodie friends and it was a hit.
just came out of the oven a few minutes ago. "OH MY GIDDY AUNT!!!!" This just may become my favorite cake. yes, even above chocolate cake with peanut butter cream frosting! I'm always changing up a recipe! 1/2 the oil replaced with applesauce, used 1/2 the salt, choc chips instead of dark chocolate and about 50% more, eggnog instead of milk. I I didn't have spelt flour, used whole wheat flour; didn't have regular white sugar, used turbinado; didn't have fresh rosemary, used dried.
This cake is incredible. I was curious how the rosemary, olive oil and chocolate would taste together and it was blissful. I adjusted the recipe (due to son's egg allergy) by replacing the eggs with 3 TBS ground flax seed whisked in 9 TBS hot water. Also added 1 tsp baking soda to dry ingredients and 1 tsp apple cider vinegar to wet ingredients. When combined, they provide the leavening action eggs would provide. This could be adapted to a vegan recipe by also replacing milk with soy milk.
This recipe was absolutely delicious. Very easy to make. I couldn't find spelt flour in my neighborhood so I used wheat flour instead and I can't stomach whole milk and used skim. It was still yummy. Although I'm sure it would have been better if I did follow the recipe but I was still satisfied. I will make this again.