Avocado Nut Cake

Ingredients for 1 servings:

• 2 avocados
• 1 lemon(s)
• 300 g flour
• 1 packet of baking powder
• 1 tsp, leveled baking soda
• 300 g sugar
• 250 g butter
• 4 eggs
• 1 pinch of salt
• 150 g nuts, ground
• 75 g nuts, chopped
• some powdered sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

extra nutty, creamy and juicy

For a 30 cm long loaf pan. Preheat the oven to 170°C. First, halve the avocados, remove the stones with a knife, and then scoop out the flesh with a spoon. Squeeze a lemon. Add the juice of half a lemon to the avocado flesh and puree it or mash it with a fork. Mix the flour with the baking powder and baking soda and sift briefly. Add the sugar, butter, eggs, and salt and mix. Set aside a teaspoon of the chopped nuts for later decorating the cake. Fold in the avocado puree and the chopped and ground nuts, and pour the batter into a greased loaf pan. Bake the cake, remove it after about 60 minutes at 170°C and let it cool. Mix the remaining lemon juice and a little powdered sugar to make a creamy glaze. Turn the cake out of the pan, leave it as it is—it will most likely collapse anyway, leaving it nice and square—and decorate it with the icing and the remaining chopped nuts. I’m not a fan of fixed nut quantities. I use whatever nuts I like, which are on sale, or which I already have at home. That’s why I haven’t included any specifications like pistachios, almonds, or hazelnuts. However, they are all suitable. The cake contains approximately 400 kcal per serving.