June Market Commentary Release June 7, 2024, 12 p.m. A recap on market performance and outlook will be sent via email. July Market Commentary Release July 14, 2024, 12 p.m. A recap on market performance and outlook will be sent via email. August In-Person First Friday Event Aug. 2, 2024, 12–3 p.m. Lower Garden Level 3226 28th St. SE Kentwood, MI 49512 A family harmony event featuring speakers from Alles Law and MKD Funeral Homes to discuss successor trustees and sunset planning. Stay for the LIVE market update at 2 p.m.!
Haley’s
OLIVE OIL CAKE WITH HONEY-YOGURT CREAM AND STRAWBERRIES
Inspired by EatingWell.com
Ingredients
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1 1/2 cups almond flour 1/2 cup all-purpose flour
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3 1/2 tbsp lime juice 1 tsp vanilla extract
1 tsp baking powder 1/2 tsp baking soda
2 qts fresh strawberries, quartered 1 cup plain whole-milk Greek yogurt
1/2 cup granulated sugar
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4 large eggs
1/2 cup extra-virgin olive oil
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1/4 cup heavy cream
1 tsp lime zest
1/4 cup honey
Directions
1. Preheat oven to 350 F. Lightly grease 8-inch springform pan. Line with parchment paper and lightly grease. 2. In medium bowl, whisk together flours, baking powder, and baking soda. 3. In a stand mixer, whisk sugar and eggs on medium-high, about 3 minutes. Add oil, lime zest, lime juice, and vanilla. On low, gradually add flour mixture until just incorporated. 4. Pour batter into pan. Bake until golden brown and toothpick comes out with crumbs, 40–45 minutes. Cool for 10 minutes. Invert cake out of pan onto wire rack and let cool completely. 5. Whisk yogurt, cream, and honey. Top each cake slice with spoonfuls of yogurt mixture and strawberries.
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