Cake

Avocado Chiffon Cake with Avocado Icing

  • Serves: 1
  •       

Ingredients

2 ½ cups cake flour
2 tsp baking powder
½ tsp bi carb soda
¼ tsp salt
¼ cup vegetable oil
1 ½ cups caster sugar
1 cup avocado puree from approximately 1-2 ripe avocados
zest of 1 lemon
6 large eggs, seperated
½ cup caster sugar
½ cup avocado puree (approximately 1 small avocado)
1 cup icing sugar
juice from 1/2 a lime

Method

1

Preheat an oven to 180C and grease the bottom of a chiffon/angel food cake tin.

2

Sift the dry ingredients, except the sugar, into a bowl and then gently whisk together to lighten further.

3

In another bowl, whisk together the egg yolks, 1 cup of caster sugar, oil and avocado.

4

Mix this into the dry ingredients and set aside.

5

Whisk the egg whites until foamy, then slowly add the sugar while whisking to soft peaks. Fold 1/3 of the meringue into the batter to loosen, then gently fold in the remaining meringue.

6

Spoon into the prepared chiffon cake mould and bake for 35-40 minutes.

7

Check if the cake is cooked by inserting a skewer. If it comes out clean then flip upside down using the feet on the cake mould stand and cool upside down for 1 hour.

8

Carefully remove from the tin, using a pallet knife to release it around the edges and place on a flat plate.

9

Whip the avocado puree, icing sugar and lime juice to a smooth thick icing and spoon that over the cake decorating with pistachios is desired.

Ingredients

 2 ½ cups cake flour
 2 tsp baking powder
 ½ tsp bi carb soda
 ¼ tsp salt
 ¼ cup vegetable oil
 1 ½ cups caster sugar
 1 cup avocado puree from approximately 1-2 ripe avocados
 zest of 1 lemon
 6 large eggs, seperated
 ½ cup caster sugar
 ½ cup avocado puree (approximately 1 small avocado)
 1 cup icing sugar
 juice from 1/2 a lime

Directions

1

Preheat an oven to 180C and grease the bottom of a chiffon/angel food cake tin.

2

Sift the dry ingredients, except the sugar, into a bowl and then gently whisk together to lighten further.

3

In another bowl, whisk together the egg yolks, 1 cup of caster sugar, oil and avocado.

4

Mix this into the dry ingredients and set aside.

5

Whisk the egg whites until foamy, then slowly add the sugar while whisking to soft peaks. Fold 1/3 of the meringue into the batter to loosen, then gently fold in the remaining meringue.

6

Spoon into the prepared chiffon cake mould and bake for 35-40 minutes.

7

Check if the cake is cooked by inserting a skewer. If it comes out clean then flip upside down using the feet on the cake mould stand and cool upside down for 1 hour.

8

Carefully remove from the tin, using a pallet knife to release it around the edges and place on a flat plate.

9

Whip the avocado puree, icing sugar and lime juice to a smooth thick icing and spoon that over the cake decorating with pistachios is desired.

Avocado Chiffon Cake with Avocado Icing

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