My favorite baking book this year has to be Good to the Grain: Baking with Whole Grain Flours. The recipes are wholesome, accessible and appealing; the photography has a warm, rustic simplicity that I love. When I browse through the book I want to make – and taste – just about everything in it.
I’ve been experimenting with switching out butter for olive oil in baking, which led to Olive Oil & Cocoa Brownies a few weeks ago. I’ve also had this recipe for Olive Oil Cake from Kim Boyce’s book flagged for months, and after making it a few times I can say it’s definitely a keeper.
These are perfect little breads to give as gifts, or to snack on when you crave a bite of something not-too-sweet.
I have a special place for rosemary in my cooking, so any time I see an opportunity to highlight its distinctive piney-lemon character I jump in to explore.
The first time I baked this lightly sweet cake (to me it’s actually more of a quick bread than a cake), I threw in some freshly grated lemon zest. Lemon is a nice partner with the fruity taste of the olive oil and chocolate, but it got a little lost in there.
Next, I tried adding some ground coriander, a spice that has essential elements of citrus and balsam. You barely notice it in the background, but I think it naturally unites the slightly unusual pairing of chocolate with rosemary and olive oil.
I couldn’t help gilding the rosemary, so I sprinkled rosemary sugar leftover from my Italian Greyhounds over the tops just before putting them in the oven.
- 3/4 cup spelt flour (or use an equal amount of all purpose flour)
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground coriander
- 3 eggs
- 1 cup olive oil
- 3/4 cup milk
- 2 tablespoons chopped fresh rosemary
- 5 ounces bittersweet chocolate, chopped into 1/2-inch or smaller pieces
- Rosemary sugar
- Position an oven rack to the middle position and heat oven to 350 degrees.
- Lightly coat 4 small loaf pans (5" x 2") or one regular loaf pan with olive oil. Place the pans on a baking sheet. If using a single loaf pan, you can skip the baking sheet.
- Put the flours, sugar, baking powder, salt and coriander in a large bowl. Use a whisk to blend the dry ingredients.
- In a separate bowl, whisk the eggs thoroughly. Add the olive oil and whisk together. Add the milk and rosemary and mix again just to blend.
- Pour the wet ingredients over the dry, stirring gently to combine. Stir in the chocolate until evenly distributed.
- Divide the batter among the pans and smooth the top. Sprinkle tops evenly with some Rosemary Sugar, about 2 teaspoons each, or regular sugar mixed with 1/2 teaspoon chopped fresh rosemary.
- Bake for 25-30 minutes for small loaves; 45- 50 minutes for standard loaf or until the tops are domed and a skewer inserted in the middle of the loaves comes out clean.
- Cool on a rack before slicing either warm or cool.