Olive Oil Cake with Ginger Root, Dark Chocolate and Sea Salt

Olive Oil Cake with Ginger Root, Dark Chocolate and Sea Salt

• 3/4 cup whole grain spelt flour

• 1 cup white spelt flour or all purpose


• 1/2 cup almond flour


• 3/4 cup muscavado sugar


• 1 1/2 tsp baking powder

• 
3/4 tsp sea salt

• 3 eggs

• 1 cup fruity extra virgin olive oil


• 3/4 cup plain goat kefir or buttermilk

• 1 tsp pure vanilla extract

• 2 TB fresh ginger root, peeled and finely grated 


• 5 ounces bittersweet chocolate (70% cacao), chopped into 1/2-inch pieces

• 2 TB turbinado sugar

• a scant tsp flakey maldon sea salt

Preheat oven to 350F.

Rub a 9 1/2-inch tart pan with olive oil .

In a large bowl, whisk the flours, sugar, baking powder and sea salt until combined. Set aside.

In a medium bowl, whisk the eggs then whisk in the olive oil, kefir/buttermilk, vanilla and grated ginger.

Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. Stir in the chocolate.

Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle top with some turbinado sugar and sea salt.

Bake for about 35 to 40 minutes, or until the top is golden brown, and a skewer inserted into the center comes out clean. The cake can be eaten warm or cool from the pan, or cooled, stored in an airtight container on the counter for 2 days.