Avocado lemon cake
I saw a dessert recipe using avocados. Brilliant! One of my baking strategies is to replace bad fat with good fat. How cool to use avocados? Even better was that I had 6 little ones getting darker by the minute in my fruit bowl. Being a bit obsessive with waste not want not, Avo’s are not to be wasted! They are a nutritional Gold mine. Would you throw away a prime rib waiting to be cooked for a Sunday meal? How about a big fat lobster from the fish monger?
Of course you wouldn’t
So here’s how the cake went.
Zest 5 lemons.
Juice 5 lemons (by hand).
Peel and de seed 4 avocados. Cream avocados until there are no lumps.
Place cake in a 350 degree oven.
Get dressed and quickly leave the house to pick up daughter for Dr.s appt. After Dr’s appt. make a visit to the mall and get the teenagers some dinner. Take your time, no rush.
Come home. Have a slight heart attack and remove cake from oven after 3 hours of baking. Curse yourself then quickly discard of the evidence before anyone can take a picture.
Then the next day. Do it again minus 2 hours in the oven.
Avocado lemon cake
1 cup mashed/creamed avocado (I used 2 very soft ones)
1/4 cup coconut oil (can use olive, butter or canola oil)
the zest of 5 small lemons
1/4 cup of the lemon juice (juice the rest of the lemons and save for later)
3/4 cup milk (I use skim but almond, soy, rice milk would all work)
1 cup cooking stevia (or white sugar)
1 cup white sugar
4 eggs whites (or 2 more whole eggs)
1 tsp vanilla
2 cups whole wheat flour
1 cup white flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
In a small bowl combine lemon juice and milk. Set aside.
In a medium bowl combine mashed avocados, coconut oil and sugar then blend with a food processor or hand blender until nice and creamy. Add eggs, egg whites, lemon zest and vanilla and beat again for a couple of minutes. To the same bowl, add flours, baking powder and soda and stir with a wooden spoon until about half mixed.
Add the lemon juice/milk mixture to the batter and continue stirring just until combined. Place in a rectangular baking pan lined with parchment paper (or make muffins). Bake at 350 degrees until the centre is cooked through, let cool on a wire rack before slicing.
Now that’s better!
I love that all the fat in this cake is of the good stuff. Not too much sugar, mostly whole wheat flour, calcium from the milk and even some vitamin C from the lemons! It was a bit dense (not that that’s a bad thing) but if you prefer a fluffier cake and one that would rise more, just sub one of the cups of flour for white or go crazy and use all white flour.
Oh I forgot….No you cannot taste the avocado one bit!