A full cup of olive oil with rosemary, sugar, eggs, dark chocolate chunks and spelt flour is delicious.

I could not envision what this cake would taste like when I read the recipe. But after making many other successes from the cookbook, Good to the Grain, I was willing to just dive in and try the recipe. So glad I did.

This is a moist, coarse crumbed cake that smells like focaccia and tastes like sweet olive oil. Turns out that’s a good thing. Try it out for yourself, the recipe is available on The Wednesday Chef.

Full disclosure: I didn’t quite follow the recipe. I used soy milk instead of whole milk, because that’s what I had on hand. And I baked the cake in a 10 inch springform pan.