Olive Oil Matcha Cake

Prep Time: 30 min
Inactive Time: 10 min
Cook Time: 25 min
Total Time: 1 hr 5 min
Servings: 12
  • 1/2 cup Filippo Berio Extra Virgin Olive Oil
  • 1/2 cup whole milk
  • 2 tbsp poppy seeds
  • 2 large eggs
  • 11/2 tsp vanilla extract
  • 1 1/4 cups + 2 tbsp superfine blanched almond flour
  • 3/4 cup oat flour
  • 3/4 cup granulated sugar
  • 1 1/2 tbsp good-quality matcha powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp coarse salt
  • Garnish:
  • 1 cup 35% whipping cream
  • 1/4 cup powdered sugar (approx.)
  • 1 tsp vanilla extract
      1. In measuring cup, whisk together olive oil, milk and poppy seeds; let stand for 5 minutes.
      2. Meanwhile, preheat oven to 350°F. Lightly grease 8-inch cake pan with olive oil; line bottom with parchment paper. Whisk eggs and vanilla into olive oil mixture.
      3. In large bowl, whisk together almond flour, oat flour, sugar, matcha, baking powder and salt; mix in olive oil mixture just until combined. Spoon batter into prepared pan; smooth top with spatula.
      4. Bake for 45 to 55 minutes or until top springs back when lightly touched and tester inserted in center comes out with just a few crumbs adhering. Let cool in pan on rack for 10 minutes; invert directly onto rack, then flip over right side up.
      5. Garnish: Meanwhile, using electric mixer, whip cream until soft peaks form. Beat in powdered sugar and vanilla until stiff.
      6. Using fine-mesh sieve, dust cake with powdered sugar. Serve slices warm or at room temperature with dollop of whipped cream. Can be stored in airtight container at room temperature for 3 to 5 days or frozen for up to 1 month.


      – To flip cake easily, sandwich between two racks, then invert right side up.

      – Drizzle each serving with olive oil if desired.




    Ingredient: Eggs

    Cooking Method: Bake

    World Cuisine: Asian

    Product: Extra Virgin

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