Sunday, July 29, 2012

Poppy Seed Avocado Cake

When I first saw this recipe, I thought it was going to be disgusting. BUT... it really wasn't that bad at all! It is an acquired taste, but the sweet avocady-ness of the icing does go well with the not-so-sweet cake. In my opinion, it works, but don't judge the taste before everything is together.
Ingredients for round cake:
3.5 tbsp butter
2 avocados (pureed)
1 cup sugar
4 eggs
1 cup flour
handfull of poppy seeds (more or less optional)
1/2 cup of almond flour
2 tsp baking soda
2 tbsp lemon juice

Ingredients for icing:
1 avocado
1 tbsp lemon juice
2-4 cups of powdered sugar (more or less depending on how sweet you want it- I put in more, duh)
Preheat oven to 320 degrees. Mix butter and sugar in bowl. Add your pureed avocado and mix well. Add in only the egg yolks (keeping the whites for later) one at a time. Then add in your flour, soda, poppy seeds and almond flour. Fold until blended.

Whisk your egg white with salt and and then add to dough. Pour into tin and bake for about an hour. It will rise fast, but dont be scared.
While baking, mash the avocado with blender, mixer or food processor. Add in the lemon and mix in the powdered sugar until you get a nice creamy consistency.

When done baking, cut a hole or slits into your cake so the icing will seep through the middle. Then cover the top with icing. Enjoy!

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