Tricia was kind enough to help me evaluate the cake and pronounced it "good". I don't know.... I almost think the whole wheat flour gave it a little more texture than the spelt flour. Clearly this means I'll have to make another batch to compare.
Wednesday, June 2, 2010
Update: Olive Oil Cake
Purely in the interest of culinary research, I made another Olive Oil Cake, this time making it (nearly) true to the original recipe from Good to the Grain and using chopped rosemary and bittersweet chocolate. (I did drop the chocolate from 5 to 3 oz, feeling that there really can be too much of a good thing.)