The golden crumb

Choco­late, olive oil and rose­mary loaf

The Guardian - Feast - - Anna Jones -

Prep 15 min

Cook 40 min

Makes 1kg loaf

300g light spelt or plain flour

125g golden caster or light mus­co­v­ado su­gar 1½ tsp bak­ing pow­der

1 good pinch sea salt 3 medium eggs 250ml olive oil 150ml milk

(whole dairy milk or what­ever al­ter­na­tive you choose)

2 sprigs rose­mary, nee­dles only, finely chopped

150g dark choco­late (70% ca­cao), chopped into 1cm pieces

2 tbsp de­mer­ara su­gar

You can use a stan­dard olive oil here; it doesn’t need to be ex­tra vir­gin. It pairs won­der­fully with rose­mary, but I have also made this by nestling a few bay leaves in the top of the bat­ter in­stead. You could also re­place the rose­mary with orange zest or the seeds from a vanilla pod.

Heat the oven to 180C/350F/gas 4. Oil and line a 1kg loaf tin. Put the flour, su­gar, bak­ing pow­der and salt into a large bowl and use a whisk to mix to­gether, mak­ing sure there are no lumps of bak­ing pow­der.

In an­other large bowl, whisk the eggs, then add the olive oil, milk and rose­mary and mix. Now fold the olive oil mix­ture into the dry in­gre­di­ents, gen­tly mix­ing un­til just com­bined, but no more: for a light cake, don’t over­mix.

Stir in most of the choco­late, sav­ing a lit­tle for the top. Pour the mix­ture into the tin and smooth the top. Scat­ter the rest of the choco­late on top, push­ing the pieces down into the mix­ture a lit­tle so they are half cov­ered, then scat­ter over the de­mer­ara su­gar for a crunchy top.

Bake for about 40 min­utes, or un­til it is golden brown and a skewer comes out clean.

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