Avocado Pound Cake with Raspberry Glaze

Step 1

Preheat oven to 325F. Lightly spray an 8x4 loaf pan with cooking spray.

Step 2

In a medium bowl, whisk flour, baking powder and salt. Set aside.

Step 3

In a medium bowl, beat the egg whites on medium-high with an electric mixer, until frothy (about 1 minute). Gradually add 2 tbsp. of the sugar. Continue beating until stiff peaks form, or about 3 more minutes. Set aside.

Step 4

In a large bowl, beat the avocado puree with the butter until smooth. Add the remaining sugar and beat until very fluffy, about 3 minutes. Beat in the egg yolk, milk and vanilla.

Step 5

With a spatula, stir in half the flour mixture. Fold in half the egg whites until combined. Fold in the remaining flour mixture and the remaining egg whites. Scrape the mixture into the prepared loaf pan.

Step 6

Bake in the center of the oven until the loaf is golden brown, about 40 minutes.

Step 7

Cover loosely with foil and continue to bake for another 20-25 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Step 8

Cool in the pan for 10 minutes, then turn out onto a rack to finish cooling completely.

Step 9

Push the raspberries through a sieve into a bowl, using the bottom of a spoon. Discard the seeds. The puree should measure about 2-3 tablespoons. Whisk in the powdered sugar until smooth.

Step 10

Spoon the glaze over the cooled pound cake and serve.

The unglazed loaf will keep for up to 2 weeks if wrapped in foil and frozen.