Summary: Olive oil cakes are, at their best, incredibly fragrant, moist, flavorful creations. They lend themselves to all manner of tweak and topping: you can load them with citrus elements, or stud them with chocolate (as Boyce does here); you can let them be and top with macerated cherries and any other fruit compote. They are a lovely combination of sweet and savory which makes them as good for breakfast as they are for dessert. For this recipe, you'll need spelt flour (a magnificent match for the dark chocolate) and a 9" fluted tart pan (optimally though a regular cake pan would work too).This recipe is by Kim Boyce.
Yield: one 9" cake
- ¾ cup spelt flour
- 1½ cups all-purpose flour
- ¾ cup sugar
- 1½ teaspoons baking powder
- ¾ teaspoon kosher salt
- 3 eggs
- scant 1 cup olive oil (Boyce calls for a full cup; I think minus a couple teaspoons is nice)
- ¾ cup whole milk (2% also works just fine)
- 1½ tablespoons fresh rosemary, chopped (I use the zest of 1 orange instead)
- 5 ounces (I use four) bittersweet chocolate (about 70% cacao), cut into roughly ½" pieces
Place a rack in the middle of your oven and preheat to 350° Fahrenheit. Rub your tart pan with olive oil, plan it on a baking sheet and set the pan combo aside.
Sift the dry ingredients into a large bowl; add the orange zest (if you're using) and toss to combine.
In a separate large bowl, whisk the eggs and then add the olive oil, milk (and if you're using it, the rosemary), and whisk again.
Using a spatula, fold the wet ingredients into the dry ones, gently mixing just until combined. Gently stir in the chocolate.
Pour the batter into the prepared tart pan, spreading it evenly, and slide into the oven.
Bake for about 40 minutes, or until the top is domed, golden brown and darker around the edges. If you insert a skewer or toothpick into the center, it should come out clean.
Eat warm, let cool or wrap tightly in plastic once cool for up to five days. I like to dust mine with powdered sugar for serving.