John Myers
Avocado Cake
The perfect avocado cake recipe with a picture and simple step-by-step instructions.
molding
- 1 tbsp Lemon juice, freshly squeezed
- 225 g Soft butter
- 200 g Sugar
- 1 tbsp Vanilla sugar
- 1 pinch Salt
- 4 Eggs
- 350 g Flour
- 1 packet Baking powder
- 50 g Ground almonds
- 50 ml Milk
- 2 tbsp Milk
- 3 tbsp Lime juice, freshly squeezed
- 250 g Powdered sugar
- Cut the avocado in half and take the meat out of the shell with a spoon and put it together with the lemon juice in a tall container and then puree it finely. Mix the flour with the salt, baking powder and ground almonds.
- Beat the butter together with the sugar, the pinch of salt and the vanilla sugar until frothy, gradually stir in the eggs. Then stir in the pureed avocado and then stir in the flour mixture and milk alternately, the dough should be stirred for a long time so that it becomes fluffy.,
- Preheat the oven to 175 degrees and line a loaf pan with baking paper (crumple it up, wet it, squeeze it out – fit into the loaf pan) and put the dough in the loaf pan. And bake in the oven for about 60 – 70 minutes (cover with aluminum foil after 40 minutes) – don’t forget to test your chopsticks.
- Let the cake cool down in the tin for 20 minutes, then take it out of the tin and place it on a wire rack and let it cool down completely.
- For the icing, sieve the powdered sugar into a bowl, mix with the lime juice and milk and pour onto the cake.
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