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Honey Matcha Tea Mothers' Day Cake

If you want a treat for afternoon tea try this decadent, honey-saturated, oozingly-moist cake. And hidden inside the gooey-sweetness is a cheeky, energising kick – in the form of Japanese matcha green tea. A quarter teaspoon of matcha contains the same amount of caffeine as an espresso, but with a more uplifting effect. Something to look forward this afternoon.


  • Makes one medium sized cake
  • Preparation time: 20 minutes
  • Cooking time: 50 minutes


All-purpose flour – 3 cups
Baking powder – 1 tsp
Salt – ½ tsp
Matcha (green tea powder) – 3 tsp
Extra virgin olive oil – 1 cup
Sugar – 2 cups
Organic honey - ¼ cup, plus 2/3 cup for glazing
Eggs – 6 large
Milk - ¾ cup
Pistachio nuts, chopped - ½ cup, plus extra for decoration


Preheat the oven to 180°C/325°F/GM5. Whisk together the olive oil and sugar until it is well mixed. Add a ¼ cup of honey, and beat until blended. Next add the eggs, one at a time, beating until just blended each time. In a separate bowl sift together flour, baking powder and salt.  Then add half of the flour mix to the olive oil mix, and combine the two. Mix in the milk and then add the rest of the dry ingredients. Finally, stir in the matcha and chopped pisctachio nuts until mixed through. You should end up with a thin light green batter.  

Pour mixture into a spring form pan or Bundt pan. A Bundt pan will make glaze distribution easier, but I used a regular pan.  Bake for 50 minutes to 1 hour or until a cooking pin inserted in center comes out clean.

Just before removing the cake from the oven, add 1/3 cup of freshly boiled water to the 2/3 cup of honey. Stir this mix together until the honey dissolves into a thinner syrup. Remove the cake from the oven, and gradually spoon the honey mixture over cake in the pan, allowing the liquid to soak into cake after each addition. Allow the cake, still in the pan,to completely cool on a wire rack (about 1 hour and 30 minutes). Serve with a dollop of fromage frais or whipped cream.