Calamansi Pound Cake

Preheat oven to 350°F and brush a 12-inch loaf pan with 2 tablespoons olive oil. Set aside.

Sift flour, baking powder, and salt into a bowl. Add calamansi zest. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment or using a wire whisk, beat eggs and sugar together until frothy. Slowly pour olive oil into egg mixture, mixing until fully incorporated. Add calamansi juice and flour mixture. Mix batter until smooth, scrape down the sides of the bowl.

Pour batter into the prepared pan. Bake for 40 minutes or until a toothpick inserted in the center comes out clean (cake should still be moist). Set aside.

Make the ganache: warm cream and bring to a simmer. Remove from heat and mix in wasabi powder. Stir until well combined.

Place melted chocolate in a bowl and mix in wasabi-cream mixture.

Serve warm pound cake with a dollop of ganache and top with diced mangoes.


TIP: Love the Green stuff? Feel Free to adjust the amount of wasabi powder in the recipe.