We've been baking so much lately!
First we ran out of all-purpose flour.
Then we ran out of cake flour.
We ordered all-purpose flour along with our other groceries for same-day delivery.
Everything else arrived, but the APF!
After some long search for cake flour online with a remotely reasonable delivery date, I decided to give up and turn to my pantry...
Who knew we still have one big bag of almond flour left! 3 pounds!
Gluten free, protein rich, low carb and full of nutrients (good fat, vitamin E, etc. etc.)! What are we waiting for? Let's get baking!
Almond Flour Olive Oil Matcha Cake
Ingredients:
½ Cup Olive Oil
½ Cup Milk
2 Large Eggs
1 Teaspoon Vanilla Extract
⅓ Cup Sugar (feel free to up the amount of sugar if you preferred a sweeter cake)
2 Cups Almond Flour
1 ½ Tablespoons Matcha Powder (I used “Jade Leaf”)
1 ½ Teaspoons Baking Powder
½ Teaspoon Salt
Steps:
Preheat oven to 325 degrees F.
In a medium bowl, whisk together the eggs, oil, milk, sugar and vanilla.
In a separate bowl, mix the almond flour, matcha powder, baking powder, and salt. Sift it into the bowl of wet ingredients in #2.
Mix all the ingredients together. You should have a smooth and thin batter.
Using a rubber spatula, transfer the batter to a 9 inch cake pan.
Bake until the top is brown and a toothpick inserted in center comes out clean, about 30 to 40 minutes.
Cool the cake in the pan on a wire rack for 30 minutes, then slice and serve.
Tips: sweet with a hint of savory; pairs well with strawberries and whipped cream; unbelievably soft and moist!
