Moist matcha, coconut and olive oil cake
Photo credit: Céline de Cérou
Ingredients
For
6
personnes
- 200 g of flour
- 140 g light brown cane sugar
- 30 g grated coconut
- 7 g genuine matcha
- 1 sachet of baking powder
- 1/4 c. a teaspoon of fine salt
- 300 g plain yoghurt
- 50 ml olive oil
- 100 ml coconut milk
Astuce
We recommend using a mild-flavoured olive oil from the Languedoc region, PDO, for its prominent notes of almond and tomato.You can also use one of these olive oils: Nyons PDO or Nice PDO, or a French olive oil made from the Tanche, Cailletier or Grossane varieties, amongst others.
Instructions
- Preheat the oven to 180°C (conventional oven, not fan-assisted).
- In a mixing bowl, mix the dry ingredients together.
- In a large bowl, mix the wet ingredients together.
- Combine the two and mix together.
- Pour into a cake tin or loaf tin that has been lined and greased.
- Bake for 45 to 60 minutes, depending on the oven.
Astuce
We recommend using a mild-flavoured olive oil from the Languedoc region, PDO, for its prominent notes of almond and tomato.You can also use one of these olive oils: Nyons PDO or Nice PDO, or a French olive oil made from the Tanche, Cailletier or Grossane varieties, amongst others.
We recommend...
For this recipe, choose a Languedoc olive oil (PDO) for its prominent notes of almond and tomato. You could also choose an Oliu di Corsica olive oil from Corsica (PDO), a Provence olive oil (PDO), an olive oil from Haute-Provence PDO, an olive oil from Aix-en-Provence PDO, an olive oil from the Vallée des Baux-de-Provence PDO or an olive oil from Nîmes PDO.
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