I made this avocado cake a couple of months ago following a recipe from Tesco magazine and I was really surprise because it was really good.
The avocado makes the cake very moist and light and the ground almond gives it a delicious aroma. If you don’t know that it’s made with avocado you really can’t tell it because the cake doesn’t taste like avocado!
The lemon zest add a fresh flavour and the poppy seeds gives the cake a lovely crunchy texture.
The avocado cake, without the frosting, is dairy free and gluten free.
- for the cake sponge
- avocado flesh (about 2): 300 grams
- ground almond: 300 grams
- caster sugar: 300 grams
- lemon , zested: 2, 1 juiced
- medium eggs beaten: 4
- baking powder: 1 tsp
- bicarbonate of soda: 1/2 tsp
- poppy seeds: 1 tbsp
- For the icing
- soft cheese: 125 grams
- butter: 50 grams
- icing sugar sifted: 300 grams
- To decorate
- poppy seeds: 1 tsp
- fresh strawberries
- Preheat the oven to 180°C, fan 160°C and grease and line 2 x 20cm cake tins with nonstick baking paper.
- Blitz the avocado flesh, ground almonds and sugar in a food processor until you have a thick green paste.
- Transfer to a bowl and add the lemon juice and half the zest.
- Add the eggs, one at a time, stirring the mixture well between additions.Mix in the baking powder, bicarbonate of soda and the poppy seeds and stir until the seeds are evenly distributed.
- Split the mixture between the cake tins and bake for 35-40 mins until the cakes are just firm to the touch. Remove from the oven and set aside to cool completely in the tins on a wire rack.
- When the cakes are cool, beat the cheese and butter in a bowl to soften, then – working quickly – whisk in the icing sugar. Use a palette knife to spread half the icing over one cake, top with the second cake and spread the remaining icing over the top. Decorate with the remaining poppy seeds, the lemon zest and some strawberries.
The cake will keep, covered, in a sealed container in the fridge, for up to a week.