Avocado & Pistachio Cake

Prep Time
Cook Time
Ready In

"From a Coles magazine Oct'16. Have not included cooking time in the times."

Original recipe yields 12 servings


  • 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 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 & Variations

No special items needed.