Get creative in your kitchen with this moist avocado and pistachio cake, click here to know how to cook it.
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 teaspoon 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 teaspoons lemon juice
Pistachios, extra, chopped, to serve
Method
- Step 1
Preheat the oven to 180C. Grease and align the base and sides of a 10 cm x 21 cm bread pan with parchment paper, leaving the 2 long sides behind. - Step 2
Place the pistachios in a food processor and mix until the mixture looks like breadcrumbs. - Step 3
Use an electric mixer to beat the butter and sugar in a bowl until they are well combined. Add the avocado and almond extract. Beat until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the combined flour, almond flour and pistachio flour. Pour into the prepared pan and smooth the surface. Bake for 45 minutes or until a skewer inserted in the center comes out clean. Set aside in pan for 5 minutes to cool before turning on a rack to cool completely. - Step 4
Mix the icing sugar, lemon juice and enough water in a bowl to make a flowing paste. Use a round knife to spread the frosting on top of the cake. Sprinkle with additional pistachios.