i am finding that cake baking in the middle of the week is becoming a trend in my household, as our weekends are usually spent outdoors exploring what our new city has to offer. we baked an olive oil cake with bittersweet chocolate and rosemary this time around and it filled our home with a pleasant aroma of the holidays in the brink of summer time, which was nice. this cake was a bit more savory tasting than sweet, not what i was expecting, but good nonetheless. i think next week we will make a cake with a fluffy frosting to satisfy the sweet tooth.
olive oil cake with bittersweet chocolate and rosemary
you will need:
olive oil for the 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
1 cup olive oil
3/4 cup whole milk
1 1/2 tablespoons fresh rosemary, finely chopped
5 ounces bittersweet chocolate (70% cacao), chopped into 1/2-inch pieces
preheat oven to 350 degrees. rub a 9 1/2-inch pan with olive oil.
whisk the dry ingredients into a large bowl and set aside.
in another large bowl, whisk the eggs thoroughly. add the olive oil, milk and rosemary and whisk again. using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. stir in the chocolate. pour the batter into the pan, spreading it evenly and smoothing the top.
bake for about 40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean. the cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days.
recipe found here.