A classic olive oil cake with a decorative, flower child twist. Style with daisy tapers, daisy cocktail napkins, and daisy dinner napkins. 

INGREDIENTS:

• 1.5 teaspoons + 1 cup extra-virgin olive oil, such as Fancy Peasant
• 2 cups all-purpose flour
• 1.5 teaspoons of kosher salt
• ¼ teaspoon baking soda
• 1 teaspoon baking powder
• 1½ cups granulated sugar
• 3 large eggs
• 1 Tablespoons lemon juice
• 1 cup whole milk
• 1 tablespoon of matcha powder
• 2 tablespoons of lemon curd, in a piping bag

DIRECTIONS:

• Using paper or an index card, cut out 7-9 daisy shapes of approximately the same size. The size should be small enough to decorate the whole top of the cake. 
• Grease an 8-inch springform pan with 1.5 teaspoons of olive oil. Cover the bottom of the springform pan with parchment paper, and place the springform pan on a baking sheet.
• Set the oven rack to the middle so that the cake pan with fit plus rising. Preheat the oven to 375F. 
• In a bowl, combine the flour, salt, baking soda, and baking powder. 
• In a stand mixer, combine the sugar and eggs on high speed until creamed, approximately 3 minutes. Lower the mixer speed to low, and pour in the olive oil in a steady stream. Leave the mixer on until sugar, egg, and olive oil are combined. 
• Pause the mixer, and add in the flour in two batches, mixing in between. 
• Pour the batter in the springform pan, using a rubber spatula to fully scrape the mixer bowl. 
• Bake until the cake is set and golden brown, approximately 40 minutes. 
• Allow the cake to cool for 15 minutes. Then use a butter knife to release the edges of the cake from the springform pan. 
• Open the springform pan latch; lift the springform pan bottom; and flip the cake onto a serving plate. 
• If ready to serve, proceed with the decorating directions. Otherwise, cover with plastic wrap for up to two days. 
• Once ready to serve, place the paper daises onto the top of the cake, and use a mesh strainer to sprinkle the matcha powder over the daisies. 
• Using a tweezer, remove the paper daises from the cake, leaving only the trace of the daisy shape. 
• Snip the tip of your lemon curd filled piping bag, and dot the middle of each daisy shape. 
• Enjoy.