Having the ability to harvest our own olives for oil, I love using olive oil, a heart-healthy fat in the kitchen, including in my baking. Olive oil is rich in monounsaturated fats, contains a large amount of antioxidants, has strong anti-inflammatory properties, and research shows that olive oil may help prevent cancer, Alzheimer’s disease, and Type 2 diabetes. Add to all these positives that olive oil tastes great, and why not use it as often as possible?
Although neither my husband or I eat sweets, I have grandchildren that now live close by, and when they drop in, they are always looking for snacks. This encourages to bake something to have in my biscotti jar or in my cake holder for the kids to enjoy when they stop by. This cake is moist, not too sweet, with a subtle undertone of rosemary. The cake is also studded with pieces of dark chocolate, and since my grandkids love chocolate, this rustic, easy to assemble cake was a hit. I used a combination of whole grain and white spelt flours to replace white flour to add extra nutrition, and was very pleased that the cake turned out moist and delicious. This cake is simple enough to enjoy a slice with a morning cappuccino, as an afternoon snack for the kids, or even to serve for dessert with a dollop of whipped cream. To finish the cake, I simply dusted it with some powdered sugar, but you could use your favorite glaze if you like.
Deborah Mele 2019
- 1 Cup White Spelt Flour
- 1 Cup Whole Grain Spelt Flour
- 3/4 Cup Sugar
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 3 Large Eggs @ Room Temperature
- 1 Cup Olive Oil
- 1 Teaspoon Vanilla Extract
- 3/4 Cup Whole Milk
- 1 1/2 Tablespoons Finely Chopped Fresh Rosemary
- 6 Ounces Chopped Dark Chocolate
- Powdered Sugar For Dusting
- Preheat oven to 350 degrees F.
- Spray a Bundt pan with baking spray.
- In one bowl, stir together the flours, sugar, baking soda, and salt together, then stir in the rosemary.
- In another bowl, whisk together the eggs, oil, extract, and milk until blender.
- Add the dry ingredients into the bowl with the wet ingredients and stir with a wooden spoon just until mixed.
- Stir in the chocolate pieces, then dump the batter into the prepared Bundt pan and bake for about 35 to 40 minutes or until a cake tester or bamboo skewer inserted into the center comes out dry.
- Cool for 10 minutes, then carefully remove from the pan and continue to cool on a wire rack to room temperature.
- Dust with powdered sugar and enjoy!