Avocado Lime Pistachio Cake Recipe
Looking for a refreshing change from the usual chocolate and vanilla cakes? Try the Avocado Lime Pistachio Cake recipe! This delightful treat blends the richness of avocado, the zesty kick of lime, and the crunch of pistachios for an explosion of flavors in each slice.
Ingredients
- 1/2 cup (70g) pistachios
- 70g butter, at room temperature
- 1 cup (220g) caster sugar
- 1 large ripe avocado, peeled, stoned, mashed (about 180g mashed avocado)
- 1 tsp almond extract
- 4 Coles Brand Australian Free Range Eggs
- 1/2 cup (75g) self-raising flour
- 1/2 cup (75g) plain flour
- 1/2 cup (60g) almond meal
- 3/4 cup (120g) icing sugar mixture
- 2 tsp lemon juice
- Pistachios, extra, chopped, to serve
Instructions
- To prepare, preheat the oven to 180C. Grease and line a 10cm x 21cm loaf pan with baking paper, ensuring overhang on the two long sides.
- Place the pistachios in a food processor and process them until the mixture resembles breadcrumbs.
- Create a creamy blend by mixing butter and sugar with an electric mixer. Incorporate avocado and almond extract and continue beating. Gradually add eggs, one by one, ensuring thorough mixing. Combine flour, almond meal, and pistachio meal, then fold into the mixture. Pour into the pan and bake for 45 mins or until a skewer inserted in the center comes out clean. Cool in the pan for 5 mins before transferring to a wire rack to cool completely.
- Mix icing sugar, lemon juice, and water for a runny paste. Spread over cake, then add extra pistachios.
