I've been on a mission. A mission to undercover how different types of flours can be used in baked goods. I've always felt that white flour was quite tasteless and although it adds necessary texture to cakes and tarts, it really doesn't have the depth of flavour that other flours might have. After eying this cookbook at different bookstores, I finally got around to getting a copy and it's been a real love affair ever since. Kimberly Boyce’s Good to the Grain is a real gem. The book is divided by type of flour and explores new avenues in baking. This is my starting off point to experiment.
This cake utilizes spelt flour, which, combined with good quality olive oil, fresh rosemary and dark chocolate makes for one of the best cakes I've had in months. Trust me. If you've never made a cake with olive oil, let alone with rosemary and chocolate, this dessert might seem like quite an odd concoction... but it's absolutely delicious. Because of the complexities and textures in this cake, it really doesn't need very much sugar which makes it a nice treat for any time of day.
Olive Oil, Rosemary and Chocolate Cake
Click here for this recipe as well as other delicious Kitchen Aid sponsored treats!
Sold - I shall be making this beauty next week!
ReplyDeleteChanel11: Great!
ReplyDeleteThat sounds wonderful. I know that cakes with olive oil are always delicious. They are so moist. I have never baked with spelt flour, but will give it a try. The combo with the rosemary sounds great. Thanks.
ReplyDeleteKirsten
How interesting - I wonder what that tastes like but I imagine it is delicious! Look forward to more posts regarding flour - I've always wanted to learn the nuances of the different types as well. Look forward to your next post - Cheers!
ReplyDeleteI make a lovely olive oil, lemon & rosemar cake with sweet lemon syrup for my man. Everyone always loves it and it's great because it's dairy free! Will definitely be trying this chocolatey version soon!
ReplyDeleteThis is certainly a strange combination, but I'm willing to try!
ReplyDeleteBeautiful cake, love the flavors!
ReplyDeleteThis sounds so interesting and looks just amazing! I've never used olive oil in a cake, and I've dreamed about throwing rosemary in one...gotta try this!
ReplyDeleteI love that you used spelt flour! I have to sneak grains into my kids diets, this is a great way to do that.
ReplyDeleteThis is gorgeous. Love the unusual mash up of flavors. I've been eyeing Good to the Grain on Amazon and now will be buying it.
ReplyDeleteOK, I will trust you! I love Olive oil cakes... and have spelt flour, not yet used... rosemary in the garden to be snowed on any day now... and chocolate chunks in the pantry. WHY NOT? It sound so odd I must try it.
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Valerie
I'm so excited! I've been waiting for this post since you started tweeting about it.
ReplyDeletei need to get on your mission too. you make it look so easy.
ReplyDeleteI love the sound of the book, and this gorgeous cake too. WOW!! No spelt flour available here, but I would love to try making something like this soon!
ReplyDeleteYikes!! That looks like the diet destroyer!!
ReplyDeleteI believe you when you say this cake is good. I've been wanting to try an olive oil based cake for years but haven't gotten around to it. I like that this recipe includes two other ingredients that I can only imagine made it special. Had to bookmark this, too. :-)
ReplyDeleteI love the rustic quality of this cake, despite the sophiticated flavors! Spelt! Cool... GREG
ReplyDeleteBranching out into using different flours is definitely one of my goals as I bake more and more. This seems like a fantastic start to that goal and it comes with such a great recommendation!
ReplyDeleteI've just begun considering the notion of trying out other flours in baking but wasn't sure where to start. This recipe looks ideal. I particularly like the fact that it isn't too sweet and of course the rosemary chocolate combo. Looking forward to trying it out. Thanks!
ReplyDeletewow...what a fantastic combo. i am going to have to try this!
ReplyDeleteWOW! I think this sounds wonderful. i have fallen in love with olive oil cakes. I guess the chocolate is a little salty as it is dark which would probably work extremely well with the flavours... Yumm!
ReplyDeleteLovely creative recipe using a few unique ingredients.
ReplyDeleteI've been using spelt in cakes for years, but not yet olive oil - will have to remedy this. I also try and use other flours when baking but usually on 20g to 50g
ReplyDeleteA brilliant idea, thanks for sharing this. Often bake with spelt so need no persuading of its many virtues but have never thought of pairing it with olive oil, rosemary and chocolate. Shall try!
ReplyDeleteWhat a wonderfully unique recipe! The pictures alone make me wish for a piece.
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