Rose-Matcha Olive Oil Cake
This Rose-Matcha Olive Oil cake is like making love to yourself or for someone else. It’s perfect for any Valentine’s Day, weeknight soiree, or weekend pick me up. Each step should be savored and devoured, like you would every moist crumb this pastry provides.
While making this cake, I came to realize that baking is a lot like the reflection humanity. There’s elements, there’s harmony, there’s processes, and aging- all things that are necessary for a dish to come together. And then there’s the person making it- and their intention.
Like any being, this cake has elements that come to gether in harmony- merging into something beautiful all from an act of love. Baking has taught me that with mistakes comes learning curves- lending anything to be easily devoured. And like the rose water glaze on this cake, we can all use a little flair to brighten our day.
Rose-Matcha Olive Oil Cake
Yield: 12 servings
Time 1 hour + cool time
{Correction: The previous version of this recipe called for 1 1/2 tablespoons of rose water. Though this worked well, some folks felt that it was too pungent for their tastes. The updated version of this recipe calls for 1 tablespoon of rose water, with the option to add more per your liking and likeness of rose water)
INGREDIENTS
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons premium grade matcha powder
1 cup sugar (I used granulated sugar, but coconut sugar can be used as a substitute)
2 flax eggs (see note)
1 tablespoon rose water (see note for substitutions and sourcing)
1/4 cup milk of choice
1/2 cup + 2 tablespoons extra virgin olive oil (be sure to use a good quality olive oil because it will impact taste!)
Rose Water Glaze, for garnish (see notes)
rose petals, for garnish
matcha powder, for garnish
DIRECTIONS
Preheat your oven to 350 degrees Fahrenheit (177 degrees celsius)
In a medium bowl, whisk together the flour, baking powder, matcha, and salt until combined. Set aside
In a large bowl, whisk together the sugar and 1/2 cup of olive oil until well incorporated and slightly dissolved. Add the flax egg, rose water, and milk of choice and whisk until combined.
Fold the dry ingredients into the wet until just combined. Do NOT over mix as this leads to a denser cake.
Grease a 9 inch round cake pan with olive oil and line with parchment paper. Pour the batter into the pan and bake for 35-40 minutes. The loaf is ready when a clean toothpick comes out when poked in the center of the loaf.
Using a toothpick or chopstick, cxarefully poke a few holes around the loaf. Drizzle 2 tablespoons of olive oil along the top so it can seep into the cake as it cools.
Let cool for 1 hour before adding the glaze. Garnish with rose petals and/or a dusting of matcha powder.
Dive in!
NOTES
Flax Eggs
(A great egg substitute for baked goods. If you’re not egg-free, you can use 2 whole eggs in place of the flax egg)
Ingredients for 1 Flax Egg
1 tablespoon flax meal
3 tablespoons water
Directions
In a bowl, stir the flax meal and water until combined. Let sit for 5-10 minutes until gelatinous/goopy
Rose Water
Rose Water is floral water made by distilling rose petals in water. It has a very strong floral aroma and flavor.
It can usually be found at many Middle-Eastern/Mediterranean specialty stores (support your local small businesses)
If you cannot find rose water, feel free to use vanilla extract as a substitute for both the cake and the glaze.
Rose Glaze
Ingredients
1 cup confectioners sugar
1 tablespoon rose water (or vanilla extract)
1 tablespoon milk of choice
dash of salt
Directions
In a bowl, mix together all of the ingredients until a drizzly consistency comes to fruition. Place in the refrigerator to set prior to glazing.