Whole Grain Olive Oil Cake with Rosemary and Dark Chocolate Recipe
Servings: 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.