Last year I baked my first avocado cake and discovered a delicious new cake ingredient. You would never know the cake has avocado in it but it gives a light, moist creamy texture and flavour. I’ve finally got round to making another but decided to add some more flavours as the avocado is very subtle. This cake has a citrus kick with orange zest added and some extra texture with pistachios, then a sticky orange syrup is drizzled over the top. I have to say this has proved to be one of my favourite cakes!
I’ve convinced myself that this is actually a healthy cake option as it has oranges, pistachios and avocado – if you ate that as a salad you’d feel very virtuous! Yes it does contain fat and sugar though so just a small slice is recommended although it is a bit moreish!
Orange, Pistachio and Avocado Cake
Ingredients for the cake:-
200g butter, softened
200g caster sugar
3 medium eggs
zest 2 oranges
1 tablespoon orange curd ( or marmalade)
200g self raising flour
1 avocado, peeled, stoned and mashed
50g pistachio nuts
For the orange drizzle syrup topping:-
Juice 2 oranges
Preheat the oven to 170g. Grease and line a deep 8″ tin.
Cream the butter and sugar together well. Add the beaten eggs, orange zest and orange curd (or marmalade) – stir in gently then add the flour and fold this in carefully. Finally, gently fold in the a mashed avocado and pistachios. Pour into the baking tin and bake for approximately 1 hour.
While the cake is baking prepare the orange syrup by heating the orange juice and sugar in a pan until the sugar is dissolved. Then bring to the boil for a few minutes until it starts to thicken a little. Turn off the heat and leave until the cake comes out of the oven. While it is still hot, prick the cake with holes and pour the syrup over the top. Leave to cool in the tin. Enjoy!
To make orange curd:-
Zest and juice of 1 medium orange, 55g butter, 110g sugar, 2 beaten eggs.
Heat the zest and juice with the butter and sugar in a double saucepan or a bowl over a pan of boiling water. Stir well till the ingredients are dissolved and mixed well. Add the beaten eggs, stirring well. Continue to stir until the mixture thickens then pour into a jar.
NB. I used blood oranges for this recipe as they are currently in season but you could use any oranges or try the recipe with lemons.
Avocados provide lots of essential nutrients, including fibre, potassium, Vitamin E, B-vitamins and folic acid. They contain also almost a quarter of the recommended daily intake of folate and are a good source of lutein, a carotenoid that is an antioxidant. They also contain the related carotenoids zeaxanthin, alpha-carotene and beta-carotene, as well as tocopherol (vitamin E).
Avocados help the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in other foods. Eating foods like fruits and vegetables along with monounsaturated-fat-rich avocados helps your body absorb these carotenoids.
Avocados also contain oleic acid which helps you to feel full. As well as increasing feelings of fullness, the oleic acid in avocados can help to reduce bad cholesterol. This is helpful in reducing risk of heart attacks and heart disease.