Rosemary Olive Oil Cake

Yields
Serves 8 to 12

Part of the #tlprecipeshare series. Recipe from Tara Murphy, Atlanta, Georgia.

Olive oil for the pan

Dry Ingredients

¾ cup spelt flour or whole wheat pastry flour

1 ½ cups all-purpose flour

¾ cup sugar

1 ½ teaspoons baking powder

¾ teaspoon kosher salt

Wet Ingredients

3 eggs

1 cup olive oil

¾ cup whole milk

1 ½ tablespoons fresh rosemary, finely chopped

5 ounces bittersweet chocolate, chopped into ½-inch pieces

2 tablespoons sugar for top crunch

Preheat the oven to 350F / 175C. Rub a 9 ½-inch (24 cm) fluted tart pan, or equivalent, with olive oil (and/or line 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 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 ⅔ 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, 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.
The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days.

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