Rosemary Olive Oil Cake
Ingredients
The dry ingredients
-
¾
cup
spelt flour or whole wheat pastry flour
-
1½
cups
all-purpose flour
-
¾
cup
sugar
-
1½
teaspoons
baking powder
-
¾
teaspoon
kosher salt
The wet ingredients
-
3
eggs
-
1
cup
olive oil
-
¾
cup
whole milk
-
1½
tablespoons
fresh rosemary, finely chopped
-
5
ounces
bittersweet chocolate (70% cacao), chopped into ½-inch pieces
-
2
tablespoons
sugar for top crunch
For the pan
Instructions
- Preheat the oven to 350°F (175°C) and prepare a fluted tart pan with olive oil.
- Sift the dry ingredients into a large bowl and set aside.
- In another bowl, whisk the eggs, then add olive oil, milk, and rosemary, whisking again.
- Fold the wet ingredients into the dry ingredients until just combined, then stir in 2/3 of the chocolate.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining chocolate and sugar.
- Bake for about 40-50 minutes until golden brown and a skewer comes out clean.
- Let the cake cool before serving.
Nutrition Facts (estimated)
Servings
12
Calories
347
Total fat
21g
Total carbohydrates
34g
Total protein
6g
Sodium
20mg
Cholesterol
156mg
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