MATCHA OLIVE OIL CAKE

If you’ve never experienced the joy that is olive oil cake - this one’s for you. Forgive us for saying the word moist, but you’ll never find a more moist cake. We’ve made this one dairy free and added lemon zest to cut through some of that olive oil richness. The result is a cake we could eat every day, for breakfast, lunch and dinner. Here’s how to make your own:
INGREDIENTS:
  • 3 large eggs
  • 1 cup of sugar
  • ¾ cup extra virgin olive oil
  • ½ cup almond milk
  • The zest of one lemon
  • 2 tsp vanilla bean paste
  • 2 cups all purpose flour
  • ¼ cup JENKI Matcha powder
  • 2 tsp baking powder
  • ½ tsp sea salt
  • Icing sugar to finish
HOW TO:
  1. Great and line an 8-inch round cake tin.
  2. Preheat your oven to 180C / 350F.
  3. Crack your eggs into a bowl, add your sugar and whisk until lightened in colour.
  4. Zest your lemon into the same bowl, add your vanilla, and while whisking, slowly stream in your olive oil.
  5. Sift all of your dry ingredients into the same bowl.
  6. Mix until just combined and pour into your lined cake tin. Smack against the counter to smoothe top.
  7. Bake for 35-40 minutes, rotating 2-3 throughout baking. After 25 minutes, test the cake with a toothpick. When it comes out clean, your cake is ready!
  8. Allow to cool and top with a dusting of icing sugar.
  9. Slice and enjoy within 3 days.
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