When I think 'avocado' I think guacamole, salsa, tortillas, spicy goodness. I don't think cake. This time I thought cake, and it makes sense; you often describe avocados at 'buttery' in texture - in fact they make the perfect substitute, only they are much better for you. Not that I am knocking butter, I LOVE butter, but you know what I mean. The avocado gives this cake a little bit of the x-factor, the flavour is delicate and creamy and when complimented with the thwack of lime and cream cheese icing, it's a recipe that will wow any discerning-dorris or grumpy-gertrude.
Avocado cake with lime and cream cheese icing
1 cup sugar
1 cup ripe avocado (about 1 ½ avocados)
2 cups self raising flour
Juice and zest of 1 lime
3 ½ cups icing sugar (depending on size of lime you might need a little more/less)
1 tbsp cream cheese
100g pistachios to garnish
Preheat oven to 180*C and grease a loaf tin.
Beat eggs and sugar together with an electric beater until light, fluffy and doubled in volume. (This is very important and may take up to 6 minutes)
Mash/blend/beat avocado well so that it is smooth and silky.
Sift the flour and add together with the avocado. Fold through gently, scraping down the sides of the bowl to ensure none of the avocado goodness is left behind.
Pour into the loaf tin, even out the surface and bake in the oven for 40-45 minutes. (Insert a skewer/knife into the centre and if it comes out clean, then the cake is done.)
Allow to cool completely before taking out of the loaf tin and icing.
For the icing:
Mix together the icing sugar, zest, juice and cream cheese until you have a firm but smooth icing.
Use a knife to smear onto the top of the cake and sprinkle over pistachios.