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
- 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.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.