For Lime Olive Oil Cakes:

• 2 c. all purpose flour
• 2 1/2 tsp. baking powder
• 1/2 tsp. Himalayan Pink Sea Salt
• 1 c. Greek low fat yogurt
• 1/2 c. Persian Lime Olive Oil
• 2/3 c. sugar
• 2 limes – 1 zested and both juiced
• 2 eggs

For Pomegranate Whipped Cream:

• 2 c. heavy cream
• 1/2 c. sugar
• 3 Tbs. Pomegranate Balsamic Vinegar


For Lime Olive Oil Cakes:
Preheat oven to 350 degrees. In a medium bowl combine the flour, baking powder, and salt. In a large bowl mix
together the yogurt, olive oil, sugar, zest from one lime, and 1/4 cup of lime juice. Add in the eggs one at a time,
mixing thoroughly after each addition.

Sift the flour mixture into the yogurt bowl. Stir until the flour is just combined. Scoop the batter into cupcake liners
2/3 of the way full Bake for about 20 minutes or until tops spring back. If making mini cupcakes only bake for 10
minutes. Remove from oven and cool completely before topping with Pomegranate Whipped Cream.

For the Pomegranate Whipped Cream:

Combine cream, sugar, and Pomegranate Balsamic Vinegar in a mixing bowl. Use a hand mixer on medium speed
for 5 minutes, until soft peaks form.

**An original Carter & Cavero recipe adaptation from Olive Tap by Samantha, Providence