AVOCADO AND PISTACHIO CAKE WITH HONEY LIME SYRUP
This is actually the first cake recipe I’ve created which uses avocado, but I can say with certainty that it won’t be the last!
FOR THE CAKE
2 ripe bananas (about 200g)
1 ½ average sized ripe avocados, mashed (about 200g)
2 free-range eggs
¾ cup runny honey
¾ cup almond milk
100g light muscovado, soft brown or coconut sugar
130g all-purpose white flour
115g ground almonds
2 tbsp baking powder
Pinch sea salt
Juice and zest of 2 limes
60g pistachios, roughly chopped
FOR THE LIME HONEY SYRUP
2 tbsp water
Juice of 2 limes (about 4 tbsp)
4 tbsp runny honey
For the decorations:
30g pistachios, roughly chopped
Fresh flowers (optional)
- Preheat the oven to 170ºC fan bake. Line a 22cm cake tin with baking paper.
- In the bowl of an electric mixer, combine together the bananas, eggs, avocado, honey and milk and mix until mostly smooth.
- Gradually add the sugar, flour, ground almonds, baking powder and salt and mix until just combined.
- Finally, by hand fold through the lime zest and juice and the chopped pistachios.
- Pour the batter into the tin and spread out to the sides.
- Bake for 30 minutes or until springy to the touch and a knife comes out clean.
- Allow the cake to cool for 10 minutes before turning out onto a cooling rack.
- Meanwhile, make the honey lime syrup. In a small saucepan over medium heat, bring the water, lime juice and honey to a boil. Turn down the heat and continue to simmer until it becomes syrupy and reduced to about 1/4 cup.
- Remove from the heat and set aside.
- Once the cake is cool, drizzle the syrup over it and serve immediately.
- Serve at room temperature.
- Store in an airtight container for up to three days.