I’m sure most of you can tell that I much prefer cooking over baking, but occasionally I get into these moods where I just want to bake all the time. This week, my baking fixation of choice was an olive oil cake. I made a couple of upside-down ones using oranges, and they either kept sticking and breaking, or I would forget the baking powder (oops), and they just weren’t working out.
I realized I wanted to switch gears and go from an upside down cake to just a right-side-up olive oil cake. To make it more special, I wanted to add a more interesting frosting, so of course, I went for honey and matcha.
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