Heritage or ancient grains are all the buzz these days as consumers are looking for unaltered or un-genetically modified whole-wheat flours. Red Fife is a heritage wheat and has been mostly resurrected in Canada, along with Emmer, Red Turkey, and Einkorn grains, which have shown to be more digestible to the gluten-sensitive population. I’m lucky enough to have a Canadian friend who sent me a bag of Red Fife, milled by Flourish, but you can find these ancient grain flours in the states as well, including; Anson Mills in South Carolina, Janie’s Farm in Illinois, and various other small farms across America. So, keep your eyes open for a bag at your local farmer’s markets.
Red Fife makes a great flour for baking, especially in place of all-purpose flour, or to blend with all-purpose flour for depth of flavor. Nutty, cinnamon notes arise in using heritage grains, as well as increased health benefits from vitamin B and minerals, that you don’t naturally find in highly processed white flours, including gluten-free blends. I use these types of flours because it makes rustic cakes, cookies and breads so much more interesting, without changing the overall composition of the baked good.
This cake recipe is a one-bowl wonder and I used olive oil instead of butter to create a super moist crumb, that highlights the bittersweet chocolate chips. I think the grassy flavors of oil olive are so interesting with dark chocolate, and make this cake taste so spectacular. It’s a nice treat to serve after a meal, or to enjoy with coffee in the late afternoon.
3/4 cup Red Fife or other whole-grain flour
1 1/2 cups all-purpose flour + 1 tablespoon
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup olive oil
3/4 cup whole milk
1 cup bittersweet chocolate chips or chunks
1/4 powdered sugar for dusting, optional
(Makes 8-inch Cake)
- Preheat oven to 350 degrees. Oil 8-inch baking pan, set aside.
- In a large bowl, whisk together red fife, 1 1/2 cups all-purpose flour, sugar, baking powder and salt.
- Make a well in center and add eggs, oil and milk. Whisk wet ingredients in center, while incorporating dry ingredients around edges. Mix until smooth.
- Add 1 tablespoon flour to chocolate chips, toss together. Add to batter and stir. Pour batter into prepared pan.
- Bake for 35-40 minutes or until firm to the touch in center. Remove and let cool for 20 minutes, before removing from pan.
- Loosen edges with knife and invert onto a plate and then, invert back onto a cake stand, or serving plate. Dust with powdered sugar, if desired. Enjoy!