Simple Avocado Pound Cake - Moist, Quick & Delicious

Avocado Pound Cake

Image removed for printing

Adapted from the Home Empress

• 1  1/4 cups plain 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

• Good butter to serve

Image removed for printing

Step 1 - Preheat the oven 170C/340F and line a loaf tin with baking parchment. Blend the avocados, oil, sugar, eggs, vanilla and milk in a food processor until smooth. In another bowl mix the flours, baking powder, almond meal and salt well. Add the wet ingredients to the dry and mix with a spatula. Pour the batter into the lined loaf tin.

Step 2 - Bake for about 55 minutes until a skewer inserted comes out clean. When slicing, turn upside down and slice into the smooth base with a serrated knife.  Serve with a good room temperature butter that spreads easily and forget about your neighbours.

Image removed for printing