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Prep time
15 minutes
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Cook time
1 hour
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Makes
1 cake
Author Notes
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
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Ingredients
- Cake
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2 cups
flour
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1 cup
sugar
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3/4 cup
dark brown sugar
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1 1/2 teaspoons
salt
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1/2 teaspoon
baking soda
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1/2 teaspoon
baking powder
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1 1/3 cups
extra virgin olive oil
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1 1/4 cups
whole milk
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3
eggs
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1 1/2 tablespoons
matcha
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1/4 cup
green tea
- White chocolate glaze
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12 ounces
white chocolate chips
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2/3 cup
heavy cream
Directions
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Preheat oven to 350 degrees Fahrenheit. Prep a 9-inch cake pan by buttering and lightly flouring, then lining the bottom with parchment paper.
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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.
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In your big bowl, whisk together the wet ingredients: extra virgin olive oil (the higher quality the better), milk, eggs, and tea.
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Add the dry ingredient mixture and whisk together until just combined.
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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.
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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.
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Eat!
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