Alright, let’s talk about this matcha olive oil cake I baked the other day. You know, I’ve been seeing matcha stuff all over the internet, and I got curious. Plus, I’ve been trying to use olive oil more in my cooking and baking, ’cause it’s supposed to be healthier, right?
So, I started by gathering all the ingredients. I grabbed some all-purpose flour, sugar, baking powder, salt, eggs, milk, olive oil, and of course, that bright green matcha powder. I’d never used matcha before, so I was kinda excited to see how it would turn out. The color alone is pretty wild!
First, I mixed all the dry ingredients in a big bowl – flour, sugar, baking powder, and salt. I just whisked them together until they were all combined. Then, in another bowl, I cracked the eggs and whisked them with the milk and olive oil. I made sure to use good quality olive oil, nothing too strong or bitter.
- all-purpose flour
- sugar
- baking powder
- salt
- eggs
- milk
- olive oil
- matcha powder
Next, I added the wet ingredients to the dry ones, little by little. I mixed everything gently with a spatula, being careful not to overmix. You know how it is, overmixing can make the cake tough, and nobody wants a tough cake. After that, I added the matcha powder. I started with a couple of tablespoons, but you can adjust it based on your preference. I wanted a nice, noticeable matcha flavor, but not too overpowering.
Once the batter was ready, I poured it into a greased and floured cake pan. Then, into the oven it went! I baked it at 350°F for about 30-35 minutes, but you know, every oven is different. I just kept an eye on it and did the toothpick test to make sure it was done.
My Happy Baking Time
While the cake was baking, I made a simple glaze with powdered sugar, a bit of milk, and a touch of matcha powder. Nothing fancy, just something to add a little extra sweetness and that pretty green color.
When the cake was done, I let it cool in the pan for a bit before flipping it onto a wire rack. Then, I drizzled the glaze all over the top while it was still warm. The smell was amazing – a mix of that earthy matcha and the subtle sweetness of the glaze.
Finally, I sliced into the cake, and I gotta say, I was pretty impressed with myself! The texture was moist and fluffy, and the flavor was spot on. You could definitely taste the matcha, but it wasn’t bitter or anything. The olive oil gave it a nice richness, too. It was a total win! I even shared some with my neighbors, and they loved it too.
So yeah, that’s the story of my matcha olive oil cake adventure. It was fun to try something new, and I think I’ll be baking this one again for sure. Maybe next time I’ll experiment with some white chocolate, I heard they make for a good pair. If you’re a fan of matcha, or just looking for a different kind of cake to try, I definitely recommend giving this one a go. Just remember to use good quality ingredients and don’t overmix the batter! Happy baking!
