Avocado & Pistachio Cake
Serves 12
1/2 cup (70g) pistachios
70 gm butter, at room temperature
1/2 cup raw sugar
1 large ripe avocado, peeled, stoned, mashed (about 180g mashed avocado)
1 tsp vanilla or almond extract
4 Free Range Eggs
1/2 cup (75g) self-raising flour
1/2 cup (75g) plain flour
1/2 cup (60g) almond meal
Method
1. Preheat over to 180oC. Grease and line the base and sides of a 10cm x 21cm loaf pan with baking paper, allowing the 2 long sides to overhang.
2. Place the pistachios in a food processor and process until the mixture resembles breadcrumbs.
3. Use an electric mixer to beat the butter and sugar in a bowl until well combined. Add avocado and almond extract. Beat until pale and creamy. Add the eggs, and beat.
Stir in combined flour, almond meal and pistachio meal.
Pour into the prepared pan and smooth the surface.
Bake for 45 mins or until a skewer inserted in the centre comes out clean.
Set aside in the pan for 5 mins to cool before turning onto a wire rack to cool completely.
- you can make an icing for the top, but I don’t due to extra sugar (and you know me and sugar)
