Prep Time: 30 minutes Total Time: 1 hour and 40 minutes
2 cups flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup sugar
1 cup olive oil
1 cup milk or any dairy-free milk (we recommend light coconut milk or almond milk)
1 egg yolk
1 tsp Pantenger Matcha
2 tbs sugar
Preheat oven to 320º F
In a bowl, combine the flour, baking soda, and baking powder.
In a separate small bowl, combine the milk with 1 teaspoon of Pantenger Matcha and 2 tbs of sugar.
Place the olive oil and sugar in a large mixing bowl. Add the egg yolk and salt, and beat until smooth.
Add some of the flour mixture and beat well. Then add some of the milk mixture and beat well. Continue alternating between the two mixtures, ending with the flour mixture, until everything is combined.
Pour into a greased and floured 10-inch tube pan.
Bake at 325°F for 1 hour and 10 minutes, or until a long wooden pick inserted in the center of the cake comes out clean.