Matcha olive oil cake is a tender, moist, and subtly earthy dessert that combines the grassy, umami notes of matcha green tea with the fruity richness of extra-virgin olive oil. The olive oil replaces butter, giving the cake a delicate crumb and a unique flavor profile that pairs beautifully with the matcha. This cake is simple to make in one bowl, and it’s perfect for brunch, tea time, or a light dessert.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 2 tablespoons (10 g) matcha powder (culinary grade)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 ml) extra-virgin olive oil
- 3/4 cup (180 ml) whole milk, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice (optional, for brightness)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23-cm) round cake pan with olive oil or butter, and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt. Make sure there are no clumps of matcha; if needed, sift the matcha into the flour mixture.
- In a large bowl, whisk the eggs and sugar together until pale and slightly thickened, about 2 minutes. You can do this by hand or with an electric mixer.
- Slowly drizzle in the olive oil while whisking continuously, until the mixture is well combined and emulsified.
- Add the milk, vanilla extract, and lemon juice (if using), and whisk until smooth.
- Pour the dry ingredients into the wet mixture and fold gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and spring back when lightly pressed.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Use good-quality matcha: Culinary-grade matcha is fine for baking, but make sure it’s vibrant green and not yellow. Sift it with the flour to avoid bitter clumps.
- Room-temperature ingredients: Eggs and milk at room temperature blend more smoothly into the batter, creating a better emulsion and a more tender crumb.
- Don’t overmix: Once you add the flour, mix until just combined. Overmixing develops gluten, which can make the cake dense and tough.
- Check for doneness early: Ovens vary, so start checking at 35 minutes. Insert a toothpick in the center; if it comes out with a few moist crumbs, it’s done.
Serving Suggestions
This matcha olive oil cake is delicious on its own, but you can elevate it with a simple dusting of powdered sugar or a drizzle of white chocolate ganache. Serve it with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream for a more indulgent dessert. It also pairs beautifully with a cup of hot green tea or a latte.
Variations
- Citrus twist: Add 1 teaspoon of lemon or orange zest to the batter for a bright, citrusy flavor that complements the matcha.
- Nutty crunch: Fold in 1/2 cup (60 g) of chopped pistachios or almonds for added texture.
- Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly more delicate, but it will still be delicious.
- Dairy-free: Substitute the milk with almond, oat, or soy milk. The cake will be slightly less rich but still moist.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to 5 days. You can also freeze the cake (unfrosted) for up to 3 months; thaw overnight in the refrigerator before serving. To reheat, place a slice in the microwave for 10–15 seconds, or warm it in a 300°F (150°C) oven for 5–7 minutes to refresh the texture.
Frequently Asked Questions
Can I use melted butter instead of olive oil? Yes, you can substitute an equal amount of melted butter for the olive oil, but the cake will lose its distinctive fruity flavor and will have a denser texture.
Why is my cake bitter? Bitterness usually comes from using too much matcha or a low-quality, dark green matcha that is more bitter. Stick to culinary-grade matcha and measure it accurately. Also, avoid overbaking, which can intensify bitterness.
Can I reduce the sugar? You can reduce the sugar to 1/2 cup (100 g) if you prefer a less sweet cake, but keep in mind that sugar also affects moisture and tenderness. The cake will be slightly more crumbly.
How do I know when the cake is done? Insert a toothpick into the center; it should come out clean or with a few moist crumbs, not wet batter. The top should be golden and spring back when lightly pressed.
Can I make this cake in a loaf pan? Yes, you can use a 9×5-inch (23×13-cm) loaf pan. The baking time will be longer, around 50–60 minutes, so check accordingly.
Is it necessary to use lemon juice? No, the lemon juice is optional. It adds a subtle brightness that complements the matcha, but the cake is equally delicious without it.
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