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9½ inch Round CakeEasy
By Kim Boyce
Published 2010
If you have yet to try your hand at baking an olive oil cake, you might be a bit hesitant, thinking it might be too—well, oily, or questioning the wisdom of pouring pricy olive oil into a cake batter. But this olive oil cake is amazing. It has a fine crumb from the spelt flour, and the unlikely combination of rosemary and chocolate bring out the spice and fruitiness of the olive oil. And since you’re substituting oil for butter, it’s neither greasy nor particularly more expensive. Yo