Rosemary Olive Oil Cake Recipe

Kim Boyce's Rosemary Olive Oil cake- Incredibly moist, golden-crumbed, flecked with rosemary, and dotted throughout with big and small chocolate chunks.

Rosemary Olive Oil Cake

This is one of my favorite cakes of the past ten years. A rustic, incredibly moist, golden-crumbed loaf cake, flecked with rosemary, and dotted throughout with big and small chocolate chunks, it's one of those cakes that is both distinctive and memorable in an understated way, and a breeze to make. We have Kim Boyce to thank for the recipe, and you might remember it from when I originally posted it here after Kim released Good to the Grain back in 2010. I made this beauty over the weekend so that I could send a few thick slices along with Wayne on his flight to Tokyo. :)

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Olive Oil Cake Recipe

The rosemary is the wild card factor here, and it permeates the cake in a subtle but steady way, not at all overpowering. Bonus points for the cake being a breeze to make - ten minutes tops to get it in the oven. Perfect when you're trying to pull things together for a trip.

I made a few minor tweaks to Kim's original recipe, and you can see them integrated into the recipe below - most are stylistic more than anything. And I converted the recipe to weights for some of you. I wanted to bake it in a vintage baton cake pan I found in Portland a few years ago (my $1 pan!), and aside from a slightly longer baking time, that was no problem. I also decided I wanted more chocolate visible on top, and a bit of a sugary top crust.

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It's one of those perfect picnic, travel, or lunchbox cakes. I can't believe it has been six years since I originally highlighted it here, but I love that it is still part of my repertoire. Xo Kim & congrats on the much deserved James Beard Award nomination! xx -h

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Rosemary Olive Oil Cake

As Kim notes,you don't need to use a specialty olive oil for this cake. But if you have one with a lot of flavor, the cake will be that much better. This is one of those recipes where I think using regular sugar is the way to go. There was plenty going on with the interplay between the rosemary, chocolate, and olive oil - and I'm not sure adding less refined brown or Muscovado sugar would have been the way to go. The last note I'll make is to suggest chopping up a chocolate bar for this. It's just not going to be the same if you use uniform chocolate chips. Aim for big chunks 1/2-inch in diameter, you'll end up with all sorts of shavings and littler pieces as you are chopping, and having that mix of flecks and the big chunks is pretty great.

Olive oil for the pan

Dry ingredients:
3/4 cup / 3 oz / 80g spelt flour or whole wheat pastry flour
1 1/2 cups / 7.5 oz / 210 g all-purpose flour
3/4 cup / 4 oz / 115g sugar
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt

Wet ingredients:
3 eggs
1 cup / 240 ml olive oil
3/4 cup / 180 ml whole milk

1 1/2 tablespoons fresh rosemary, finely chopped
5 ounces / 140 g bittersweet chocolate (70% cacao), chopped into 1/2-inch pieces
2 tablespoons sugar for top crunch

Preheat the oven to 350F / 175C. Rub a 9 1/2-inch (24 cm) fluted tart pan, or equivalent, with olive oil (and/or line with parchment paper).

Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.

In another 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, gently mixing just until combined. Stir in 2/3 of the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar.

Bake for about 40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean. My cake, in the alternate pan, took closer to 50 minutes. Also, just when my cake was nearly finished baking, I decided I wanted a bit more color on top. I finished it under the broiler for a minute - which caramelized the sugar on top as well and gave it a bit of crunch. Don't walk away from the cake while it is under the broiler.

The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days.

Serves 8 -12.

Recipe adapted from Good to the Grain by Kim Boyce.

Prep time: 15 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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This looks lovely. i would never have put rosemary and chocolate together, but it sounds fantastic. I can;t wait to try this bread, I'm really curious about the texture, with the spelt flour and the olive oil... shoul dbe interesting!

My heart skipped a beat when I saw this title in my email! I am really very greedy, but I adore anything at all with rosemary (I have planted rosemary hedges in every house I have ever lived in) and am making this today!

I just knew I had to make this today the moment I saw it - I love rosemary and so rarely see it in sweets of any kind. I make rosemary-infused simple syrup for my iced tea in the summer, but I haven't had any great ideas for other sweet applications for it. Thank you so much for posting this recipe! My partner and I both took bites tonight and said "this one's a keeper." I honestly think this is one of the best cakes I've made in a long time.

Mo

what should i use to substitute the eggs?

NiYan

Is there a way to convert this to GF? I may have to do some experimenting!

stacy

My grandson is ALLERGİC TO MİLK and loves cakes.Do you think that İ can use coconut or soy milk. Thanks.

semra kulin

This recipe looks so good. So do the photos!! I can't wait to try.

This combination of flavors is extremely intriguing- lovely pan, as well. I'm excited to make this with an alternate milk, most likely almond or hemp milk for me, but i'm not too sure what to substitute for the eggs. As the flavor balance is already so delicate, I'm loathe to add anything that would throw it off. Perhaps a flax egg is the best option? I originally thought of apple sauce, but i think that might add too much of it's own flavor to the cake. What are your thoughts, Heidi?

Jessie

Ohhhh this sounds exquisite! Does anyone have ideas for gluten free options? What would be a good substitute for both flours and would I need to add anything else in?

Dana

I love your pan (great find!). It was perfect to bake this lovely bread in.

Superb!!! I love the simplicity of this recipe. In Catalonia we often use oil instead of butter in our desserts.

Oh my..this looks divine!! Can almond meal be substituted for the spelt flour?

awesome! can't wait to see your book cover! :)

Sounds amazing! This is definitely going on my "to make" list. Thanks as always for the inspiration!

As much as I love rosemary I had decided to add fennel seeds over the rosemary. I had a "cookie" type biscuit from Span that was made with olive oil and fennel and was fantastic. I tried the same concept with this cake using first cold press extra virgin olive oil and it was out of this world. The fennel , along w/this wonderfully fruity olive oil and the italian chocolate chunks gave the cake a fantastic flavor. Would definitely make it again!

CAROLENA

Heidi! I adore your blog in its entirety and love reading about the recipes. Sadly, I can't make many of the baked items as I'm deathly allergic to eggs :(. Any suggestions for substitutions? This recipe looks divine but not sure how to attempt it without eggs. Thanks again for all your contributions to the world. :)

Kristi

That cake was the 3rd thing I made from that book and OH, what a winner it is. I also made the Kasha pudding and wow was that rich and good and of course the Figgy Buckwheat scones. Thanks for telling us about this book. Have ordered Plenty. Thanks again, I think!

Susan

What kind of olive oil are you using. Extra virgin or just regular olive oil? Thanks for the recipe. Looks delicious.

Frank Rizzo

Sounds so lovely. I have yet to try an olive oil cake - I think it's high time I do so!

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