Avocado Pound Cake

Name: Avocado Pound Cake
Yield: Standard Loaf Tin
Cuisine: British
Ingredients: 1 Ripe Avocado *mashed; 125 g (OR 1/2 cup) Caster Sugar; 1 pinch Salt; 1 tablespoon Lemon Juice; 1/2 teaspoon Vanilla Extract; 3 Eggs *about 125g, must be at room temperature; 125 g Self-Raising Flour; *Note: You can add Cocoa, Matcha, Dried Fruit OR Nuts

Hiroko Liston @hirokoliston

Melbourne, Australia

My ‘Basic Pound Cake’ recipe requires 125g of each Butter, Sugar, Eggs and Self-Raising Flour (OR Plain Flour & Baking Powder). I replaced Butter with 1 Avocado, which was about 125g when mashed. I didn’t add any Oil at all. The cake is moist and the texture is almost the same but obviously not oily at all. Please note that you can hardly taste Avocado in this cake.

Hiroko Liston @hirokoliston

Saved

Ingredients

Standard Loaf Tin

1Ripe Avocado *mashed
125 g(OR 1/2 cup) Caster Sugar
1 pinchSalt
1 tablespoonLemon Juice
1/2 teaspoonVanilla Extract
3Eggs *about 125g, must be at room temperature
125 gSelf-Raising Flour
*Note: You can add Cocoa, Matcha, Dried Fruit OR Nuts

Saved

Steps

1

Preheat oven to 170°C. Line the base and sides of a loaf tin with baking paper.
2

Mash Avocado in a mixing bowl with a whisk, add Sugar, Salt, Lemon Juice and Vanilla, and mix well.
3

Add Eggs, one at a time, mixing well after each addition. Sift in Flour and gently mix with a spatula or large metal spoon until just combined.
4

Spoon the mixture into the loaf tin and smooth the surface. *Note: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack. However, the batter could be too soft to do that.
5

Bake in preheated oven for 30 to 35 minutes or until cooked through. Turn onto a wire rack to cool.