Makrut Olive Oil Cake

In a saucepan, combine Strauss heavy whipping cream and diced mango. Heat gently
over low heat for 10-15 minutes, until fragrant and infused. Remove from heat and blend
until smooth. Set aside.

In a small bowl, whisk together cornstarch, sugar, and salt. Slowly whisk this mixture into
the blended mango cream.

Return mixture to the saucepan and cook over low heat, whisking constantly, until
thickened (about 8-10 minutes). Avoid clumping.

Transfer to a sealed container and chill in the fridge for at least 4 hours (preferably
overnight) before using.

In a bowl, whisk together flour, salt, baking powder, and baking soda. Set aside till step
6.

In another bowl, whisk sugar and lime zest together until the sugar is fragrant and tinted
green. Set aside till step 5.

In a small saucepan, gently heat olive oil with finely chopped makrut leaves over low
heat for 15 minutes. No need to stir. Remove from heat, cool, then strain out the makrut
leaves using a sieve.

In a large mixing bowl, whisk eggs, yogurt, cooled makrut oil, and lime juice until
combined. Mix in the sugar-lime mixture.

Fold in dry ingredients just until incorporated. Avoid overmixing.

Pour batter into the prepared pan and bake for 45-50 minutes, until edges are golden
and a toothpick inserted in the center comes out clean.

Pour batter into the prepared pan and bake for 45-50 minutes, until edges are golden
and a toothpick inserted in the center comes out clean.

Pipe or spread the chilled mango pastry cream on top of the cake.

Serve à la mode with Straus Organic Super Premium Ice Cream. Enjoy!