Whole Grain Olive Oil Cake with Rosemary and Dark Chocolate Recipe
Author: Pamela
Serves: 8
Ingredients
1 cup unrefined, cold pressed, extra virgin olive oil + extra for greasing pan
¾ cup whole spelt flour (or use all purpose)
1 ½ cups whole wheat pastry flour or all-purpose flour
¾ cup Grade A maple syrup or natural cane sugar*
1 ½ teaspoons aluminum-free baking powder
¾ teaspoon sea salt
3 eggs, at room temperature
¾ cup whole milk or unsweetened hemp milk, at room temperature
1 ½ Tablespoons fresh rosemary, finely chopped (measure, then chop)
5 ounces bittersweet chocolate (70% cacao), chopped into ½-inch pieces
Instructions
Preheat the oven to 350 degrees. Grease a 9-inch round cake pan with olive oil.
Whisk the dry ingredients (including cane sugar, if using) in a large bowl. Set aside.
In another large bowl, whisk the eggs thoroughly. Add the maple syrup (if using), olive oil, milk and rosemary and whisk again.
Using a spatula, fold the wet ingredients into the dry, gently mixing until combined. Stir in chocolate. Pour the batter into the pan, spreading evenly and smoothing the top.
Bake for about 45-50 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.
Notes
*If using cane sugar, add with the dry ingredients. If using maple syrup, add with the wet ingredients.
Recipe by Pamela Salzman at https://pamelasalzman.com/whole-grain-olive-oil-cake-rosemary-dark-chocolate-recipe-refined-sugar-free/