Avocado loaf cake

Avocado loaf cake

I still don’t have an answer to the old playground question of ‘would you rather be really hot or really cold.’ They both have their merits. Being hot you can always cool down in air con and drink icy cold drinks. Being cold you can wear lots of clothes and sip on hot chocolate. It’s just too hard to choose between them. When it comes to food though, I have strong beliefs that some foods should always be cold and other hot or cooked.

I’ve never liked the thought of hot avocado, in fact have turned my nose at it being used on pizza or in pasta. Last year Not Quite Nigella featured a recipe for avocado loaf cake. It technically fell under the cooked category but I was intrigued. So intrigued that I ran to the kitchen and whipped up my own version a few hours later (such is the danger of working from home). The result was unlike anything I’ve ever tasted. It was dense and cakey but had an almost buttery feel to the crumb. It was more savoury than sweet but went perfectly with a cup of tea. I found it most delicious spread with butter.

The ingredients

Lined baking tray

Lorraine made a big loaf cake from the recipe but I thought it might be nice to make mini versions. It’s probably not necessary but I like to line each hole when I make anything in the mini loaf tin. I make the paper extend over the sides too creating nifty little handles to lift them out of the tin. Butter each hole well before lining them.

Blending

Place the avocado, eggs, oil, sugar, vanilla and milk into the jug of a blender and whiz it up until everything is smooth. This can be done in a food processor as well.

The dry ingredients

Mix all the dry ingredients together in a large bowl and make a well in the center.

Adding the wet ingredients

Pour in the mixture from the blender and stir it all together until it is just combined.

Ready for baking

Divide the batter between the eight sections of the tin. Bake the avocado loaves at 170C fan-forced for 25-30 minutes or until a cake tester comes out clean.

Resting

Leave the little cakes in the tin to rest for five minutes after you take them out of the oven.

Cooling

Transfer the cakes to a wire rack to cool completely.

Avocado loaf cake

Avocado cake is best served smeared with creamy butter. Enjoy!

What about you? Would you rather be really hot or really cold?

Avocado loaf cakes

Avocado loaf cakes

Avocado loaf cakes

Ingredients

  • 1 1/4 cups plain AP flour
  • 1/4 cup cornflour/cornstarch
  • 4 teaspoons baking powder
  • 1/3 cup almond meal
  • 1 teaspoon salt
  • 1/4 cup light olive oil
  • 3/4 cup sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla
  • 2 ripe medium avocados
  • 1/2 cup milk soured with a tablespoon of lemon juice
  • Butter to serve

Instructions

  1. Pre-heat the oven to 170C(340F) fan-forced and grease and line a mini loaf tin with baking paper.
  2. Place the avocado, eggs, oil, sugar, vanilla and milk in a blender or food processor and whiz them up until smooth.
  3. Mix all the dry ingredients together in a bowl and add the contents of the blender. Stir it all together until even.
  4. Divide the batter between the holes in the tin.
  5. Bake the cakes for 25-30 minutes or until a skewer or cake tester inserted in the middle of one comes out clean.
  6. Leave them to rest in the tin for 5 minutes before transferring the cakes to a wire rack to cool.
  7. Serve them sliced and spread with butter.

Need dinner ideas & can't get to the shops?

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