Avocado Cake

Hello Dear Friends,

I couldn't get into the kitchen for the blog because of the projects I was working on this week. Actually, I was in the kitchen day and night all week, but not for the blog :) Since I didn't want to leave you without a recipe, I chose 1-2 recipes from my archive waiting to be shared.

One of these recipes is Avocado cake, when you combine avocado with sugar, which we usually consume with cheese and eggs, a very interesting and pleasant flavor emerges. This cake&bread flavor is made in abundance abroad, although it is foreign to people like us who have not yet fully gotten used to avocados.

You can evaluate avocados that have softened at home and have started to change their inner color with this recipe. Since this cake is sweet, I recommend you to consume it with fresh cheese or labneh.

As you can see in the ingredients, there is no oil in our recipe, and there is absolutely no need to add oil.

Love…

Ingredients for Avocado Cake Recipe

• 1,5 medium avocados
• 1 green lemon – lime (lemon juice and rind)
• 3/4 cup brown sugar (165 g)
• 1 medium egg
• 5 tablespoons of water
• 1 cup of whole wheat flour (120 g)
• 1 teaspoon of baking powder
• 1 small pinch of salt

For the above:

• Pumpkin seeds

How to Make Avocado Cake Recipe?

1. Wash the lemon and grate the zest with the fine end of the grater.
2. In a medium sized bowl, add lemon juice, finely grated lemon peels, sugar, salt and avocado and blend them in a blender.
3. Add the egg and water and mix. Add the flour and continue mixing until you have a homogeneous mixture.
4. Line a rectangular loaf or cake tin with greaseproof paper and grease the paper as well.
5. Pour the batter into the muffin tin and sprinkle the pumpkin seeds on top.
6. Bake in a preheated oven at 180 degrees for about 45-50 minutes until a toothpick comes out clean.
7. Let the baked cake cool on the wire and slice it after it cools.