Avocado Lemon Cake
Servings 6 people
Ingredients
- 1 cup sugar
- 4 eggs
- 1 cup ripe avocado about 1½ avocados
- 2 cups all-purpose flour
- 1½ tsp baking powder
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp lemon zest
- 1 tbsp Messina Hof Sparkling Almond
- 1 cup powdered sugar
- 1/2 cup toasted almonds crushed
Instructions
- Preheat oven to 350ºF and line a loaf pan with parchment paper.
- Beat eggs and sugar together with an electric beater until light, fluffy and doubled in volume for about 5 minutes. Add extracts and lemon zest and mix until just combined.
- Take another bowl and mash avocado well so that it is smooth and silky.
- Sift the flour and baking powder and add together with the mashed avocado in the sugar and egg mixture. Fold gently, scraping down the sides of the bowl to mix thoroughly.
- Pour into the loaf tin, even out the surface and bake in the oven for 40-45 minutes. Insert a skewer/knife into the center and if it comes out clean, then the cake is done.
- Allow to cool completely before taking out of the loaf tin.
- Mix together the powdered sugar, wine and lemon zest until you have a firm but smooth icing.
- Use a knife to smear onto the top of the cake and sprinkle over crushed almonds.
Notes
Chef's Tip:
To easily line a pan with parchment paper, crinkle it up into a ball a couple of times and spread it fat again. Spray your pan with non-stick spray such as Pam, and press the paper liner into the pan.