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Rosemary Olive Oil Cake
Products Used: Koroneiki Extra Virgin Olive Oil
This delectable cake marries savory herbs and dark, bittersweet chocolate for a truly unique dessert. Time: 15 min (prep), 45 min Source: "Good to the Grain" by Kim Boyce
- 3/4 cup spelt flour
- 1 1/2 cups all-purpose flour
- 3/4 cups sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoons kosher salt
- 3 eggs
- 1 cup OTO Extra Virgin Olive Oil
- 3/4 cup whole milk
- 1 1/2 tablespoons fresh rosemary, finely chopped
- 5 oz. bittersweet chocolate, chopped into pieces
- 2 tablespoons sugar for top crunch
Preheat the oven to 350°.
Rub a 9½ in fluted tart pan with EVOO. Alternately, use a long (4½ in x 13 in) loaf pan and line it with parchment paper.
Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.
In another large bowl, whisk the eggs thoroughly. Add the EVOO, milk, and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry mixture, gently stirring just until combined. Mix in 2/3 of the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar.
Bake for about 40 minutes, or until the top is domed and golden brown, and a skewer inserted into the center comes out clean. (In the long pan, the cake may take closer to 50 minutes to bake.) To give the top of the cake more color and crunch by caramelizing the sugar, finish baking under the broiler for about a minute, watching it carefully so it doesn’t burn.
Serve warm or cool from the pan. A cooled cake will keep for roughly two days if wrapped tightly in plastic.
Serves 8 – 12