Tuscan Olive Oil Savory Cake with Cavolo Nero and Blistered Tomatoes

Introduction

In my Tuscan kitchen, a cake need not always belong to the realm of dessert. Inspired by the rustic plumcakes of Italy and the winter riches of our orto, this golden loaf is built on cold-pressed extra virgin olive oil, nutty spelt flour, tender ribbons of lacinato kale, and sweet blistered datterini tomatoes. It is simple, aromatic, and deeply comforting.

Ingredients

• 250 g semi-integrale spelt flour
• 50 g fine yellow cornmeal (fioretto)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine sea salt
• 1/4 tsp freshly cracked black pepper
• 2 tbsp nutritional yeast
• 120 ml extra virgin olive oil, plus extra for drizzling
• 200 ml unsweetened soy milk mixed with 1 tbsp apple cider vinegar
• 150 g cavolo nero (lacinato kale), stems stripped and leaves finely ribboned
• 120 g datterini or cherry tomatoes, halved
• 40 g toasted pine nuts
• 1 sprig fresh rosemary, needles finely minced

Instructions

1. Preheat your oven to 180°C (350°F) and grease a standard loaf tin with olive oil, lining the bottom with parchment paper.
2. Heat a splash of olive oil in a skillet over medium heat, add the ribboned cavolo nero with a pinch of sea salt, and sauté for 3 minutes until tender and bright emerald green. Set aside to cool slightly.
3. In a large mixing bowl, whisk together the spelt flour, cornmeal, baking powder, baking soda, sea salt, black pepper, and nutritional yeast.
4. In a separate bowl or jug, whisk the olive oil, soy milk mixture, and minced rosemary until well emulsified.
5. Pour the wet ingredients into the dry ingredients and fold gently with a wooden spoon until just combined, taking care not to overwork the batter.
6. Gently fold in the wilted cavolo nero, three-quarters of the pine nuts, and two-thirds of the halved tomatoes.
7. Spoon the batter into the prepared tin, smoothing the surface evenly.
8. Press the remaining tomato halves cut-side up across the top and scatter the remaining pine nuts over the surface.
9. Bake for 45 to 50 minutes, until the cake is deeply golden and a wooden skewer inserted into the center comes out clean.
10. Let the loaf rest in the tin for 10 minutes, then transfer to a wire cooling rack for 20 minutes before slicing.

Slice it thick while still warm, drench in a thin ribbon of your freshest peppery olive oil, and serve alongside a bowl of slow-simmered cannellini beans or bitter chicory. In true cucina povera fashion, any leftover slice crisps up magnificently in a cast-iron skillet the following morning.

Isabella