Olive Oil Cake

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  • 3/4 cup(s) spelt flour
  • 1 1/2 cup(s) all-purpose flour
  • 3/4 cup(s) sugar
  • 1 1/2 teaspoon(s) baking powder
  • 3/4 teaspoon(s) kosher salt
  • 3 whole(s) large eggs
  • 1 cup(s) olive oil
  • 3/4 cup(s) whole milk
  • 1 1/2 tablespoon(s) fresh rosemary finely chopped
  • 5 ounce(s) bittersweet chocolate cut roughly 1/2-inch pieces


  1. 1 - Position a rack in middle of oven and preheat to 350F. Rub a 9 1/2-inch fluted tart pan with olive oil.

  2. 2 - Sift dry ingredients into a large bowl, pouring back into bowl any remaining bits of grain or other ingredients in sifter, and set aside.

  3. 3 - In a large bowl, whisk eggs thoroughly. Add olive oil, milk, and rosemary, and whisk again. Using a spatula, fold wet ingredients into dry ingredients, gently mixing until just combined. Stir in chocolate. Pour batter into pan, spreading it evenly and smoothing top.

  4. 4 - Bake for about 40 minutes, or until top is domed, golden brown, and darker around the edges, and a skewer in center comes out clean. Cake can be eaten warm or cool from pan, or cooled, wrapped tightly in plastic, and kept for up to 2 days.
December 2012

This recipe is a personal recipe added by YUMMY80 and has not been tested or endorsed by MyRecipes.

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