Matcha Olive Oil Cake

green cake cakes

It’s been a busy a couple of weeks, but that hasn’t stopped me from baking! In fact I’ve baked more in the last week alone than I have all winter. I’ll chalk it up to it being the tail end of winter, and it really fucking blows. I know I say this every winter, but I honestly don’t even remember what the sun feels like. I’m cold all the time, my nose has been running since what feels like Christmas, and all I want is to be able to go outside without having to wear every article of clothing that I own. OK, rant finished. Now onto the good stuff!

In the last few days I’ve made a shortbread tart filled with a lemon custard, mixed berries, and streusel topping, matcha olive oil cake, and orange scented oat muffins studded with dried cranberries and golden raisins. I am on fire! I’m sure I’ll do a post on all of these at some point, but for now I’m just going to post the recipe for the matcha olive oil cake, since it is literally the most satisfying combination of flavors.

Originally when I came home from work I had intended to make a batch of simple chocolate chip cookies, since it’s what I’ve been craving for the last few days, but when I sat down to search the internet for some inspiration I came upon a matcha tea cookie recipe on the Food&Wine site. One thing lead to another and an hour later my apartment was filled with aroma of clean soil, a field of flowers, and a freshly bloomed lemon tree. This is not an exaggeration I swear!

Matcha Olive Oil Cake

2 cups AP flour

1T baking powder

1T matcha

pinch salt

zest of 1 lemon

4 eggs

1 1/3 cup sugar

1 T vanilla

juice of 1 lemon

3/4 cup milk

1 cup olive oil

Preheat oven to 325. In a medium size bowl sift together the flour, salt, baking powder, and matcha. In another bowl whisk together the remaining ingredients. Pour the wet ingredients into the dry and whisk until no lumps remain. Bake in a square cake pan for roughly 40 minutes. You can bake this cake in whatever pan you want, just note that cookies times will be altered. Once the cake is fully cooked cool before serving with just a light dusting of confectioners sugar.

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