OLIVE OIL CAKE
This deceptively simple snack cake features dark chocolate, rosemary, and fruity olive oil. Trust us when we tell you it won't last a day -- you'll find yourself sneaking fragrant slices at the counter, serving wedges with a cup of coffee in the afternoon, and eating the rest for dessert.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Position a rack in middle of ovenand preheat to 350 degrees. Rub a 9 1/2-inch fluted tart pan with olive oil.
- Sift dry ingredients into a largebowl, pouring back into bowl anyremaining bits of grain or otheringredients in sifter, and set aside.
- In a large bowl, whisk eggsthoroughly. Add olive oil, milk, androsemary, and whisk again. Usinga spatula, fold wet ingredients intodry ingredients, gently mixing untiljust combined. Stir in chocolate.Pour batter into pan, spreading itevenly and smoothing top.
- Bake for about 40 minutes, oruntil top is domed, golden brown,and darker around edges, and askewer in center comes out clean.Cake can be eaten warm or coolfrom pan, or cooled, wrappedtightly in plastic, and kept for upto 2 days.
Nutrition Facts : Calories 579 g, Cholesterol 82 g, Fiber 4 g, Protein 8 g, Sodium 235 g
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