I'm always looking to add matcha to as many things as possible, so it was a natural place for me to go when off-roading Maialino's Olive Oil Cake. Plus, it follows the transitive property of flavors: olive oil = grassy and matcha = grassy, so olive oil = matcha.
The recipe that I came up with stays mostly true to Maialino's, but swaps out the citrus for a very subtle tea flavor (which can be amped up by adding more matcha). I also borrowed Erin McDowell's white chocolate glaze for an extra pop of sweetness. The result was a light, cakier dessert that could arguably make a great breakfast in addition to dessert. —daphnec121
dark brown sugar
1 1/2 teaspoons
1 1/3 cups
extra virgin olive oil
1 1/4 cups
1 1/2 tablespoons
White chocolate glaze
white chocolate chips
In This Recipe
Preheat oven to 350 degrees Fahrenheit. Prep a 9-inch cake pan by buttering and lightly flouring, then lining the bottom with parchment paper.
If you're like me, you only have one big bowl and assorted smaller ones. In a smaller one, whisk together the dry ingredients: flour, sugar, salt, baking soda, baking powder, and matcha. If you want a stronger matcha flavor, you can double the amount of matcha.
In your big bowl, whisk together the wet ingredients: extra virgin olive oil (the higher quality the better), milk, eggs, and tea.
Add the dry ingredient mixture and whisk together until just combined.
Bake for around one hour (mine took around 1 hour, 15 minutes) until the middle is set and the top is golden brown. Let it cool for around two hours.
In the meantime, make Erin McDowell's white chocolate glaze. Bring the heavy cream to a boil, then pour over the white chocolate chips. Wait 30 seconds, then stir until smooth. Let the mixture cool for 15-20 minutes before glazing the cake.