You have probably noticed at this stage my devotion for Olive Oil. Here it is again. Now in a cake.
It sounds strange but you’ll be surprised how well the Olive Oil, Rosemary and Chocolate work together. Spelt Flour also adds a nice rustic texture.
Here it goes, for a sweet weekend…
- 110gr. Spelt Flour.
- 200gr. plain flour.
- 170gr. White Sugar.
- 1 and half tea spoons baking powder.
- 3/4 tea spoon salt.
- 3 eggs.
- 140ml. mild Olive Oil.
- 130ml. Whole Milk.
- 1 and half table spoon chopped fresh Rosemary.
- 140gr. Dark Chocolate 70% Cocoa.
Pre heat the oven at 170 degrees.
Mix, in a bowl, the Spelt Flour, plain flour, baking powder, white sugar and salt.
In another bowl, whisk the eggs. Add the Olive Oil, then the milk and Rosemary and whisk for 2 minutes.
Add the wet mixture to the flour bowl. Mix well. Finally add the chocolate broken in small pieces.
Place the dough in a rounded cake tin (I use the silicon ones) 22 cm diameter. Bake for 40 minutes or until golden.
Let it cool down and get a knife!