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. And this one incorporates some spelt flour which pairs marvelously with the chocolate.