John Myers
Avocado and Lime Cake
The perfect avocado and lime cake recipe with a picture and simple step-by-step instructions.
- 8 Pc. Limes untreated
- 300 g Cashew nuts
- 120 g Desiccated coconut
- 150 g Figs dried
- 2 tbsp Coconut oil
- 8 tbsp Agave syrup
- 1,5 tsp Vanilla powder
- 1 Pr Salt
- 6 Pc. Avocado
- 1 Msp Cinnamon powder
- 50 g Coconut cream
- 100 ml Coconut oil
- 50 g Desiccated coconut
- Wash the limes with hot water, dry them and rub the peel of 4 limes. Puree the lime zest with cashew nuts, 70 g desiccated coconut, figs, 2 tablespoons coconut oil, 1 tablespoon agave syrup, 1⁄2 teaspoon vanilla powder and salt in a blender until it becomes sticky. Press the mixture with wet hands on the bottom of the ungreased form and refrigerate until the filling is ready.
- For the filling, cut the avocados in half, stone them and peel the halves. Rub the peel of the remaining limes and squeeze out the juice of all limes. Put the avocados, lime zest and juice, 6 – 7 tablespoons agave syrup, 1 teaspoon vanilla powder, cinnamon powder and coconut cream in a mixing bowl and puree finely with the hand blender. Finally stir in 100 ml coconut oil with a spoon.
- Pour the filling onto the cold mass in the mold, distribute it evenly and let it set overnight in the refrigerator. Garnish with the remaining desiccated coconut.
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