Avocado & Pistachio Cake

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.