Let Them Eat Avocado Cake

The new star of the cake show? It’s avocado! While you may associate avocado with savory dishes, the green fruit is also great in desserts. Maybe best of all is that you can make this recipe all year long: Avocados From Mexico are always in season.

 

Ingredients:

For the cake:

1 – 1–1/2 Avocados From Mexico

1 t. lime juice

1 c. butter, room temperature

1 c. sugar

1 t. vanilla extract

Pinch of salt

4 eggs

2–3/4 c. all-purpose flour

3–3/4 t. baking powder

1/2 c. ground almonds

3–1/2 T. milk

 

For the glaze:

1/2 c. powdered sugar

3 T. lime juice

2 T. chopped pistachios

 

DIRECTIONS:

Preheat the oven to 350˚F. Put the avocado flesh in a bowl and use a mixer or fork to mash the avocado along with the lime juice until the mix is smooth. You did buy a ripe avocado, right? If you’re not sure how to tell when an avocado is at its optimal ripeness, check out this video for a simple three-step test. You’re looking for avocados that are dark green (almost black), have a bumpy texture, and give slightly when you squeeze them.

Add the butter, vanilla extract, and salt, and mix until all ingredients are blended. In a separate bowl, mix the baking powder, flour, and ground almonds. Fold this mix into the avocado in two or three parts, alternating with the milk.

Grease a 12-inch bread pan and dust it with flour. Pour the mix into the pan and use a spatula to smooth out the surface. Bake for one hour or until a toothpick comes out clean. Allow the cake to cool in the mold for a few minutes.

While the cake is in the oven, prepare the glaze. Mix the powdered sugar with the lime juice. When you unmold the cake, set it on a plate and cover the top with the glaze, dappling the cake with the chopped pistachios.

Finally, prepare tea or coffee and sit down to enjoy this delicious cake with family or friends!

By the way: If you have a leftover avocado-half that you want to save for another delicious recipe, you can learn how to preserve it by coating the open half with lime juice or olive oil, covering it in plastic wrap, and refrigerating it — along with other tips — here.