Rosemary Olive Oil Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Spelt flour 3/4 cup*Whole Wheat Flour 1 1/2 cup*Organic cane sugar, 3/4 cup can use brown sugarBaking Powder, 1 1/2 tsp Salt, 1/4 tspEgg, fresh, 3 largeOlive Oil, 1 cup Almond Breeze Almond Milk, Original 3/4 cupRosemary, 1 1/2 tablespoon**Lindt 90% Cocoa 4 blocks, chopped roughly*Organic cane sugar, to sprinkle on top of loaf
Preheat the oven to 350F / 175C.
Rub a long (4 1/2 x 13 inch) loaf pan with olive oil.
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 50 minutes or longer depending on the size of the loaf pan. Insert knife through loaf to check for doneness, knife will be clean.
The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days.
I cut the loaf into 12 slices and then cut each slice in half. Each half equals one serving.
Number of Servings: 24
Recipe submitted by SparkPeople user SUFRY3.
Rub a long (4 1/2 x 13 inch) loaf pan with olive oil.
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 50 minutes or longer depending on the size of the loaf pan. Insert knife through loaf to check for doneness, knife will be clean.
The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days.
I cut the loaf into 12 slices and then cut each slice in half. Each half equals one serving.
Number of Servings: 24
Recipe submitted by SparkPeople user SUFRY3.
Nutritional Info Amount Per Serving
- Calories: 154.7
- Total Fat: 10.7 g
- Cholesterol: 26.6 mg
- Sodium: 115.7 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 1.3 g
- Protein: 2.2 g
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