Avocado & Pistachio Cake
Recipe: #25787
March 16, 2017
Categories: Desserts, Cakes, Pistachio, Avocado, Game/Sports Day, Mothers Day, Picnic Potluck, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"From a Coles magazine Oct'16. Have not included cooking time in the times."
Ingredients
Nutritional
- Serving Size: 1 (95.7 g)
- Calories 318.6
- Total Fat - 13.8 g
- Saturated Fat - 4.5 g
- Cholesterol - 82 mg
- Sodium - 92.5 mg
- Total Carbohydrate - 45 g
- Dietary Fiber - 2.7 g
- Sugars - 33.2 g
- Protein - 5.9 g
- Calcium - 38.4 mg
- Iron - 1 mg
- Vitamin C - 2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 180C.
Step 2
Grease and line the base and sides of a 10cm x 21cm loaf pan with baking paper, allowing the 2 long sides to overhand.
Step 3
Place the pistachios in a food processor and process until the mixture resembles breadcrumbs
Step 4
Use an electric mixer to beat the butter and sugar in a bowl until well combines and then add avocado and almond extract and beat until pale and creamy and then and then add the eggs, 1 at a time, beating well after each addition.
Step 5
Stir in combined flour, almond and pistachio and pour into the prepared pan and smooth the surface and bake for 45 minutes or until a skewer inserted in the centre comes out clean.
Step 6
Set aside in the pan for 5 minutes to cool before turning onto a wire rack to cool completely.
Step 7
Combine the icing sugar, lemon juice and enough water to a bowl to make a runny paste and using a round bladed knife to spread icing over the top of the cake and then sprinkle with the extra pistachios.
Tips
No special items needed.