Penniedarling

 Gwilym has an Avocado tree growing in his back lane so with the help from a neighbour and the use of our Pool Scoop to catch them they climbed up on the garage roof with long snippers and cut down lots and lots and lots of avocado's!

 Wonderful stuff... but there are only so many fresh Avocado's a person can eat and when they started to ripen at the same time I had to so something... so I asked for help on Facebook and did a search on Google,  but then I found this recipe for 'Avocado Pound Cake' on a Blog that I've been following for years  ...   Not Quite Nigella.

 I doubled the recipe using up 5 of our ripe Avocados...  the smell of these two cakes cooking is still in the air :-)


 We shared the first slice while it was still hot!  I'm going to Freeze the other cake and see how it turns out.

• Avocado Pound Cake
• 1  1/4 cups plain flour
• 1/4 cup cornflour/cornstarch
• 4 teaspoons baking powder
• 1/3 cup almond meal  (I didn't have any so used dessicated coconut instead)
• 1 teaspoon salt
• 1/4 cup light olive oil (I used melted butter instead, I don't like oil in cakes)
• 3/4 cup sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla
• 2 ripe medium avocados
• 1/2 cup milk soured with a tablespoon of lemon juice
• Good butter to serve

1. Preheat the oven 170C/340F and line a loaf tin with baking parchment. Blend the avocados, oil, sugar, eggs, vanilla and milk in a food processor until smooth. In another bowl mix the flours, baking powder, almond meal and salt well. Add the wet ingredients to the dry and mix with a spatula. Pour the batter into the lined loaf tin.
2. Bake for about 55 minutes until a skewer inserted comes out clean. When slicing, turn upside down and slice into the smooth base with a serrated knife.  Serve with a good room temperature butter that spreads easily.

Labels: Food