This delightful Olive Oil Cake offers a unique twist on traditional cakes with its rich texture and earthy notes of rosemary. Combined with bittersweet chocolate, this cake balances sweetness and savory flavors, making it perfect for any occasion. The use of olive oil not only adds depth of flavor but also creates a moist and tender crumb, ideal for an indulgent yet wholesome treat.
Olive Oil Cake
Course: Dessert10
10
minutes45
minutes400
kcalOlive Oil Cake is a moist, subtly sweet dessert with a rich olive oil flavor, often complemented by citrus zest and a light, airy texture.
Ingredients
For the Pan:
Olive oil, for greasing the 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% cacao), cut into roughly 1/2-inch pieces
Directions
- Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the spelt flour, all-purpose flour, sugar, baking powder, and kosher salt until well combined.
- Mix the Wet Ingredients:
- In another bowl, whisk together the eggs, olive oil, whole milk, and fresh rosemary until smooth and fully incorporated.
- Combine the Mixtures:
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix. Fold in the chopped bittersweet chocolate pieces.
- Bake the Cake:
- Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
- Cool and Serve:
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve slices with a drizzle of olive oil or a dusting of powdered sugar, if desired.
Notes
- Nutrition Facts (per serving):
Fat: 18 g
Saturated fat: 3 g
Cholesterol: 55 mg
Carbohydrates: 30 g
Protein: 4 g
Sodium: 160 mg
Fiber: 1 g
Sugar: 18 g
This Olive Oil Cake is the perfect combination of savory and sweet, with the aromatic rosemary complementing the rich chocolate pieces. The olive oil keeps the cake moist and gives it a unique, wholesome flavor that stands out. Perfect for a dessert or a mid-day snack, this cake will surely become a favorite for its simple yet elegant taste.
