Time: 40 Minutes 
Calories: 250 per serving

 

INGREDIENTS:

     

  • 1 ½ tablespoons Matcha Powder
  • ½ cup of Olive Oil
  • ½ cup Whole Milk
  • 2 tablespoons Poppy Seeds
  • 2 large Eggs
  • 1½ teaspoons Vanilla Extract
  • 1¼ cup + 2 tablespoons (166g) superfine blanched Almond Flour
  • ½ cup + 3 tablespoons (83g) Gluten-Free Oat Flour
  • ¾ cup + 1 tablespoon (168g) granulated Sugar
  • 1½ teaspoons Baking Powder
  • ½ teaspoon Kosher Salt

 

PREPARATION

  1. In a glass measuring cup, whisk together olive oil, milk, and poppy seeds and let sit for 5 minutes while you prepare the baking pan.
  2. Preheat the oven to 350°F. Lightly grease an 8-inch cake pan with olive oil and line the bottom with a round of parchment paper.
  3. Whisk the eggs and vanilla extract into the liquid ingredients.
  4. In a large bowl, whisk together the almond flour, oat flour, sugar, matcha, baking powder, and salt. Pour the liquid ingredients into the dry ingredients and mix well until just combined. Pour the batter into the pan and use a spatula to smooth the top.
  5. Bake for 45-55 minutes, or until the cake springs back when poked and a toothpick in the center comes out clean or with just a few crumbs. Let cool in the pan for 10 minutes, then invert the cake onto a wire baking rack then flip right side up to cool. I use two wire racks to invert the cake right side up.
  6. Use a fine mesh sieve to dust the cake with powdered sugar.
  7. Serve slices warm or at room temperature with a dollop of whipped cream and a drizzle of olive oil (optional). The cake can sit out in an airtight container for 3-5 days or freezer for up to a month. 

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TIPS:

 

  • Avoid over beating the egg whites as it will result in a lumpy cake with too many air bubbles. When lifting your whisk, you want the tip of the peak to fall slightly. Over beaten egg whites will look grainy and lumpy.
  • Mix the egg yolk mixture on high speed. It's ready when it forms a ribbon trail that lasts three to four seconds when dropped from the whisk.
  • When adding the oliver oil, mix in a little bit of the batter first. This helps incorporate the oil without deflating the batter.
  • Make sure to sift the matcha powder and cake powder. Matcha powder is hard to dissolve once it clumps.
  • Matcha cake is done baking when a toothpick inserted in the center comes out clean. Look for a raised center and a golden brown color.
  • Wait until it completely cools before slicing. This helps get smooth, even layers without tearing.
  • The best way to slice layers is to use a cake knife or any long, thin knife with a serrated edge. You can also use a cake leveler for even slices.

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