Olive Oil Cake

I know what you're thinking.  I thought it too.


Olive oil cake?  Really?


I saw this on a couple websites on the internet and had to try it myself.  It's another recipe from Good to the Grain by Kim Boyce, and features spelt flour.  I found some in the organic section of my favorite grocery store.


It was classic coffee cake with bits of chocolate mixed in.





Simple, subtle and elegant.

Olive Oil Cake
Recipe from Kim Boyce

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 salt

Wet mix:
3 eggs
1 cup olive oil (I used pure, not extra virgin, but I don't think that's necessary)
3/4 cup whole milk
1 1/2 tablespoons fresh rosemary, finely chopped
8 oz bittersweet chocolate (70% cacao) roughly chopped into 1/4 to 1/2 inch pieces

Preheat your oven to 350 degrees and butter and flour a 9" round cake pan.

Put all of the dry ingredients together in a bowl and mix to combine.

In a second bowl, whisk the eggs thoroughly and then add the olive oil, milk and rosemary and whisk them all together well.

Gently fold the wet ingredients into the dry ingredients and mix until just combined.  Now stir in the chocolate pieces.  Pour the batter into the cake pan, and bake for 40 minutes, or until it has passed the toothpick test.

This cake was at it's best within the first couple days after baking.