This is not the first olive oil baked good on this blog, but it is probably the one where the flavor comes through most strongly. Luckily it meshes well with the rosemary and chocolate it’s paired with, and the spelt flour helps create a very nice texture.

Ingredients:

• 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, cut into roughly 1/2″ pieces

I didn’t have chocolate bars, but did a rough chop of some Ghirardelli chips

Grease a 9 1/2″ fluted tart pan with olive oil and set aside. Preheat oven to 350 degrees.

In a large bowl, sift together the flours, sugar, baking powder, and salt. Dump in any larger bits that don’t go through the sifter.

In a medium bowl, whisk the eggs, then whisk in the olive oil, milk, and rosemary.

Gently fold the egg mixture into the dry mixture with a rubber spatula, stirring until just combined.

Add the chocolate and stir in.

Gently transfer to the greased pan and smooth the top.

I wasn’t sure about trusting my tart pan, so wrapped it in foil, and then when I saw how close to the top this pan was filled I put it on a sheet pan in case there was any overflow, but in both cases I worried for naught, everything stayed where it belonged.

Bake for 40 minutes on the middle rack, until golden brown and darker on the edges.

Eat warm from the pan, or cool and wrap tightly in plastic to store.

Olive Oil Cake

From Good to the Grain by Kim Boyce.

 

• 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, cut into roughly 1/2″ pieces

Grease a 9 1/2″ fluted tart pan with olive oil and set aside. Preheat oven to 350 degrees.

In a large bowl, sift together the flours, sugar, baking powder, and salt. Dump in any larger bits that don’t go through the sifter.

In a medium bowl, whisk the eggs, then whisk in the olive oil, milk, and rosemary.

Gently fold the egg mixture into the dry mixture with a rubber spatula, stirring until just combined. Add the chocolate and stir in. Gently transfer to the greased pan and smooth the top.

Bake for 40 minutes on the middle rack, until golden brown and darker on the edges. Eat warm from the pan, or cool and wrap tightly in plastic to store.