Avocado cake

Avocado cake
Quantity Ingredient
200 g Avocado
4 tbsp Lime juice
220 g Butter
200 g Sugar
4 Eggs
350 g Wheat Flour Type 405
1 packet Back Powder
1 tsp Lime peel
50 g Ground almonds
5 tbsp Milk
150 g Powder Sugar
25 g Chopped pistachios

Avocado cake rises loosely and tastes juicy for several days. Preheat baking oven to 175° C. Grease a 25 box mould and sprinkle with flour. Remove 200 g of flesh from a large avocado and puree with 1 tbsp lime juice. Mix soft butter with sugar until creamy. Stir in the eggs little by little. Mix flour with baking powder, finely grated lime peel and almonds. Stir in milk and avocado puree. Pour the dough into the tin and smooth down. Bake the avocado cake on the second rail from the bottom for 60 to 65 minutes. Take the dish out of the oven, put it on a cake rack and let it cool for 20 minutes. Carefully remove the avocado cake from the pan and allow to cool completely. Mix powder sugar with 3 tbsp. lime juice. Brush the icing on the cake and sprinkle with pistachios.

Servings: 15, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
363 kcal
42 g
6 g
20 g

(C)opyright by Marions Kochbuch