Olive Oil Cake

January  9, 2014
3 Ratings
Photo by Good to the Grain
  • Makes one 9 1/2-inch round cake
Author Notes

This recipe is reprinted with permission from Kim Boyce's Good to the Grain. —Kim Boyce

What You'll Need
  • Dry mix
  • Olive oil for the pan
  • 3/4 cup spelt flour
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • Wet mix
  • 3 eggs
  • 1 cup olive oil
  • 3/4 cup whole milk
  • 1 1/2 tablespoons fresh rosemary, finely chopped
  • 5 ounces bittersweet chocolate (about 70 percent cacao), cut into roughly 1/2-inch pieces
  1. Position a rack in the middle of the oven and preheat to 350°F. Rub a 9 1/2-inch fluted tart pan with olive oil.
  2. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter, and set aside.
  3. In a 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 ingredients, gently mixing until just combined. Stir in the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top.
  4. Bake for about 40 minutes, or until the top is domed, golden brown, and darker around the edges, and a skewer inserted inserted into the center comes out clean. The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for up to 2 days.

See what other Food52ers are saying.

  • Kristen Kemp
    Kristen Kemp
  • durun99
  • China Millman
    China Millman
  • MilletteofSd

5 Reviews

MilletteofSd December 8, 2022
Thank you Kim Boyce & Food 52. Absolutely LOVED this recipe. I used the very best ingredients I could find and WOW! Don’t miss baking this. The crust is beyond GREAT and flavoring of everything is so balanced.
Kristen K. October 1, 2014
Has anyone done this in a regular round cake pan or a square baking dish? I have everything but a tart pan! Thank you!
durun99 April 11, 2014
My fluted tart pan has a removable bottom. Does anyone know if that works with this cake, or should I just go with a cake pan?
durun99 April 12, 2014
I just made it in a tart pan with a removable bottom, but put a sheet pan under the tart pan before baking. It worked fine but the olive oil leaked a little bit so the sheet pan is a good idea.
China M. January 22, 2014
I recognized this cake from the picture! This is my go-to last minute dessert. It's almost all pantry staples, takes 15 minutes to put together (besides baking) and is incredible delicious.