Rosemary Olive Oil Cake with Dark Chocolate
Servings
8 Servings
Ingredients
- 1½ cups spelt flour
- ¾ cup unbleached all-purpose flour
- ¾ cup raw sugar
- 1½ teaspoons aluminum-free baking powder
- ¾ teaspoon fine sea salt
- 3 eggs
- 1 cup good quality i.e. tastes good on its own olive oil
- ½ cup plain goat yogurt
- ¼ cup goat milk
- 2 tablespoons fresh rosemary finely chopped
- 5 oz. dark chocolate at least 60% cacao, roughly chopped
Instructions
- Preheat oven to 350°F. Line two 4½” x 8½” loaf pans with unbleached parchment paper.
- Mix dry ingredients in a large bowl.
- In a medium bowl, whisk eggs well. Add olive oil, goat yogurt, milk, and rosemary and whisk well again.
- Fold wet ingredients into dry with a spatula until just combined.
- Stir in ⅔ of the chopped chocolate.
- Pour batter evenly into the two pans. Sprinkle remaining chocolate evenly along the centers of each pan and gently push it into the batter.
- Bake for 50-60 minutes (or until top is golden brown and a wooden toothpick comes out clean).
- Recipe originally published in Joy of Kosher with Jamie Geller Magazine Winter 2014 Subscribe Now
