There’s no disputing the exquisite flavor of extra-virgin olive oil in a host of savory dishes, but it is also worthy of praise as a key ingredient in desserts. This Italian-inspired cake — akin to rustic, sweet polenta cakes — is good-to-the-last-forkful proof. — Camilla Saulsbury, Bob’s Red Mill Everyday Gluten-Free Cookbook.
You can grind the chia seeds with a mortar and pestle or seal them in a small, heavy-duty plastic bag with a zipper top and pound them with a mallet or rolling pin until crushed.
If using non-dairy milk, try hemp, rice, or almond.
- Butter, for greasing
- 1 Cup millet flour
- 2/3 Cups sorghum flour
- 2/3 Cups potato starch
- 2 Tablespoons chia seeds, ground
- 2 Teaspoons gluten-free baking powder
- ¾ Teaspoon fine sea salt
- 3 large eggs
- ¾ Cup fine crystal cane sugar
- 1 Cup olive oil
- ¾ Cup milk or plain non-dairy milk
- 4 Ounces gluten-free bittersweet (dark) chocolate, cut into chunks
- 2/3 Cups dried tart cherries, chopped
Preheat oven to 350 degrees F. Grease a 9-inch springform pan.
In a large bowl, whisk together millet flour, sorghum flour, potato starch, chia seeds, baking powder, and salt.
In a medium bowl, whisk the eggs until very well blended. Whisk in the sugar, oil, and milk until blended.
Add the egg mixture to the flour mixture and stir until just blended. Gently stir in the chocolate and cherries.
Spread the batter evenly in prepared pan.
Bake in preheated oven for 40 to 45 minutes or until a tester inserted in the center comes out clean. Let cool completely in pan on a wire rack.