Put underground

Mini Honey Lime Olive Oil Cakes with Lime Whipped Cream

Recipe by Katherine Cowger The perfect light dessert, these mini honey lime olive oil cakes are great for any occasion. Notes of cardamom with the lime elevate the cake while the lime whipped cream takes it up a notch!

Honey Lime Cakes:

• 1 plain Greek yogurt • 2/3 cup olive oil (plus extra for cups) • 2/3 cup honey • 2 tsp lime zest • 1/2 tsp vanilla extract

Lime whipped cream:

• 1 cup heavy cream • 1/4 cup sugar • 2 tbsp lime juice • 3 eggs • 1 1/2 cups flour • 1/2 tsp baking powder • 1/2 tsp baking soda • 1/4 tsp cardamom • 1/4 tsp salt

• 1 tsp vanilla extract • lime slices for garnish (optional) 1. Preheat oven to 325°F. In a large bowl, whisk together the yogurt, olive oil, honey, lime zest and vanilla. Add the eggs and combine then add the dry ingredients (flour, baking powder, baking soda and salt) mix until the batter is smooth. 2. Pour the batter into custard cups coated in olive oil. Bake for 20 minutes until the top is golden brown. If using a regular cake pan, bake for 40 to 45 minutes. 3. Meanwhile, make the whipped cream. In a large chilled bowl, beat the cream until it begins to thicken.

Add the sugar, lime juice and vanilla, beating until stiff peaks form. 4. Let the cakes cool for at least 10 minutes. Top with the whipped cream and lime slices. Enjoy!

CREATIVE CORNER

“Hunt Again” by Anthony J. Wyan

In their quite time Their body takes the shape Upon the bed it sleeps

Upon its wake Their eyes are stalked Steady on its prey

Their statue stance In wait Upon their muscles taut

Waiting chance To live Upon its captured flesh

Honed with sharpened skill Its hunger Soon be tamed then rest Will calm the beast Until the hunt again...

For submissions: Send your poem (150 words or less) to editor@ lifestylesafter50.com with the words “Creative Corner” in the subject line.