An avocado is a great substitute for butter on your morning toast. It is creamy, rich with nutrient goodness and healthy fats and has that uplifting vibrant green colour. If you extend the butter theory to your baking, a mashed or pureed avocado will replace butter quite nicely in your cake while imparting that natural green hue. And it is yet another way of getting some avocados into my will-avoid-avocado-if-possible son.
Avocado and lime are a match made in heaven. If you add chocolate to the mix, the fiesta really begins! The texture of this pound cake is firm, almost like banana bread. It has a delicate avocado taste and is absolutely divine when stale. In fact, I bake the cake and store it in a cool corner of my pantry for a day or two before bringing it out for breakfast in the mornings. I particularly love toasting it and slathering it with butter. The boys enjoy this immensely too. The last time I baked this pound cake, I used the slices for making French toast which was quite a delicious revelation. The time before that, I baked the batter into cupcakes for a garden party with added matcha for uber green-ness. It is truly a cake that keeps giving, from travelling well to picnics to freezing beautifully for a rainy day cup of tea. And it makes a mean lunchbox treat too!
I hope you bake this today and don’t forget to check Australian Avocados for more sumptuous avocado recipes.
Avocado And Chocolate Chip Pound Cake
Prep Time – 15 minutes/ Baking Time – 50 minutes/ Serves – 8 to 10
- 250g avocado flesh (about 1 ½ avocados)
- 4 large eggs (60g each)
- 1 cup (180g) caster sugar
- 1 ½ cups (220g) plain flour
- 2 teaspoons baking powder
- pinch of salt
- juice and zest of 1 lime
- handful of dark chocolate chips
Step 1: Preheat oven to 170ºC (conventional)/150ºC (fan-forced). Grease and line a 22 cm X 8 cm (base measurement) loaf tin with baking paper, making sure the paper hangs over the longer edges.
Step 2: Place avocado, eggs and sugar in the bowl of an electric mixer. Beat for a couple of minutes until fluffy, smooth and voluminous.
Step 3: In a separate bowl, add the flour, baking powder, salt, lime zest and juice. Mix lightly with a wooden spoon.
Step 4: Add the dry mix to the avocado mixture. Mix gently with a wooden spoon until just combined. Do not overmix.
Step 5: Pour batter into the prepared tin. Scatter chocolate chips on top. Bake in the pre-heated oven for approximately 50 minutes until well risen and golden. Remove from the oven and allow to cool in the tin for 10 minutes.
Remove from tin and cool completely on a wire rack. Slice and enjoy. Best eaten the next day, toasted and slathered with butter. Will keep in a cool spot in the pantry for 3-4 days.
More yummy avocado recipes:
- Mexican Avocado and Blueberry Salsa Boats
- Cheesy Vegetarian Quesadillas with Avocado
- Caprese Avocado Breakfast Toast with Basil Pesto Recipe
Images: Sneh Roy