Rosemary Olive Oil Cake

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• olive oil, for the pan
• 3/4 cup spelt flour
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 3 eggs
• 1 cup olive oil
• 3/4 cup whole milk
• 1 1/2 tablespoons fresh rosemary, finely chopped
• 5 ounces bittersweet chocolate, chopped into 1/2-inch pieces (70% cacao)
• 2 tablespoons sugar, for top crunch

Recipe

• 1 preheat the oven to 350f / 175°c rub a 9 1/2-inch (24 cm) fluted tart pan with olive oil. alternately, i used a long (4 1/2 x 13 inch) loaf pan, and lined it with parchment paper.
• 2 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.
• 3 in another large bowl, whisk the eggs thoroughly. add the olive oil, milk and rosemary and whisk again. using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. stir 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.
• 4 bake for about 40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean. my cake, in the alternate pan, took closer to 50 minutes. also, just when my cake was nearly finished baking, i decided i wanted a bit more color on top. i finished it under the broiler for a minute - which caramelized the sugar on top as well and gave it a bit of crunch. don't walk away from the cake while it is under the broiler.
• 5 the cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days.
• 6 serves 8 -12.