Avocado makes a very good addition to a cake. It doesn’t add its flavour but makes the cake very light and slightly moist.
100g Caster Sugar
2 Large Eggs
2 Avocado’s, peeled, de-stoned and mashed
225g Self-Raising Flour
1 Teaspoon Baking Powder
Juice of 1 Lemon
A little caster sugar and poppy seeds to sprinkle on top
Set the oven to 180c and prepare a 2 lb loaf tin.
Beat the caster sugar and butter together till light and creamy. Add the mashed avocado and lemon juice and continue to beat until well mixed. Beat the eggs well separately. Sift the flour and baking powder and fold gently into the sugar/butter mixture along with the beaten eggs. Pour into the prepared tin and sprinkle caster sugar and poppy seeds over the top if required (this gave a little crunch to the soft, moist texture of the cake.)Bake for about 1 hour or until well risen and a skewer comes out clean. Leave to cool in the tin.
I was pleased with this cake as it was very light, moist and incredibly tasty and got big thumbs up from my tasters. It’s also a very pretty shade of green and includes one of your ‘five a day’! What’s not to like? Definitely a cake to make again! 🙂