Matcha Olive Oil Cake


A classic olive oil cake with a decorative, flower child twist. 


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


  • 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. 

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