Rosemary Olive Oil Cake

If you are looking for a unique gift to bring to a party this holiday season, look no further.  This loaf is what you've been searching for!  Don't be afraid to bring this for your host(ess), they can just pop it in the freezer to enjoy later if there's already too much food!

The olive oil is front and center here, so be sure to use one with good flavor.  And if you're someone who doesn't care for rosemary, feel free to reduce the amount or mix it up.  I bet thyme, sage, or even lavender would create lovely versions.

Don't be scared by the olive oil and rosemary.  There's just enough chocolate here to bring you back to the sweet side of things :)  When served warm, the smallest bits of shaved chocolate melt into the loaf... it's pretty delicious!

Rosemary Olive Oil Cake
adapted from 101 cookbooks
Serves 8-12

I used a 8 1/2" x 4 1/2" loaf pan, but you should feel free to use whatever you like, just adjust the baking time accordingly.

1c AP flour
1/2c white whole wheat flour
1/2c semolina flour
2t baking powder
1/2t kosher salt
3/4c evaporated cane juice (or granulated sugar)
3oz bittersweet chocolate, chopped
3lg eggs
4.5oz olive oil (I used TJ's Spanish Extra Virgin)
1/2c greek yogurt (I used 2%)
1/4c almond milk
1 1/2T freshly chopped rosemary

Preheat oven to 350deg.

Sift together flours, baking powder and salt in a large bowl.  Add sugar and chocolate and mix well.

In a small bowl, whisk eggs.  Add oil, yogurt, milk and rosemary and whisk until ingredients are well combined.  Add this wet mixture to the dry ingredients and gently mix until just combined.  Pour into a loaf pan coated with nonstick cooking spray.

Bake for 55-65min, until the cake is nicely browned and a skewer comes clean.  Cool on a rack and serve, warm or room temperature.  Store any extras wrapped tightly in plastic wrap.


What do you bring along to a party?