Matcha Olive Oil Cake

• Cake
• 2 cups flour
• 1 cup sugar
• 3/4 cup dark brown sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/3 cups extra virgin olive oil
• 1 1/4 cups whole milk
• 3 eggs
• 1 1/2 tablespoons matcha
• 1/4 cup green tea
• White chocolate glaze
• 12 ounces white chocolate chips
• 2/3 cup heavy cream

1. Preheat oven to 350 degrees Fahrenheit. Prep a 9-inch cake pan by buttering and lightly flouring, then lining the bottom with parchment paper.
2. If you're like me, you only have one big bowl and assorted smaller ones. In a smaller one, whisk together the dry ingredients: flour, sugar, salt, baking soda, baking powder, and matcha. If you want a stronger matcha flavor, you can double the amount of matcha.
3. In your big bowl, whisk together the wet ingredients: extra virgin olive oil (the higher quality the better), milk, eggs, and tea.
4. Add the dry ingredient mixture and whisk together until just combined.
5. Bake for around one hour (mine took around 1 hour, 15 minutes) until the middle is set and the top is golden brown. Let it cool for around two hours.
6. In the meantime, make Erin McDowell's white chocolate glaze. Bring the heavy cream to a boil, then pour over the white chocolate chips. Wait 30 seconds, then stir until smooth. Let the mixture cool for 15-20 minutes before glazing the cake.
7. Eat!

cake, flour, sugar, brown sugar, salt, baking soda, baking powder, extra virgin olive oil, milk, eggs, matcha, green tea, white chocolate glaze, chocolate chips, heavy cream

Taken from food52.com/recipes/81016-matcha-olive-oil-cake (may not work)