Ingredients
- 1 ¼ cups plain AP flour
- ¼ cup cornflour/cornstarch
- 4 teaspoons baking powder
- ⅓ cup almond meal
- 1 teaspoon salt
- ¼ cup light olive oil
- ¾ cup sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla
- 2 ripe medium avocados
- ½ cup milk soured with a tablespoon of lemon juice
- Butter to serve
Instructions
- Pre-heat the oven to 170C(340F) fan-forced and grease and line a mini loaf tin with baking paper.
- Place the avocado, eggs, oil, sugar, vanilla and milk in a blender or food processor and whiz them up until smooth.
- Mix all the dry ingredients together in a bowl and add the contents of the blender. Stir it all together until even.
- Divide the batter between the holes in the tin.
- Bake the cakes for 25-30 minutes or until a skewer or cake tester inserted in the middle of one comes out clean.
- Leave them to rest in the tin for 5 minutes before transferring the cakes to a wire rack to cool.
- Serve them sliced and spread with butter.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
