I realize I might be stepping out of your comfort zone here. Lemons are one thing in a cake, but avocados? I know it might sound crazy to put a green, slimy avocado in a cake batter, but step back from that ledge and let me explain.
Avocados really have a bad rap. First of all, there’s the name. Not only is it difficult to spell (at least for me), but the name comes from an Aztec language word which basically means testicles. (Nice, eh?) I guess the name was chosen in reference to the avocado’s shape. I’ve come to a conclusion. We should start a petition to change the name. I like what they call it in South America, la manzana del invierno or apple of the winter. That has a nice, exotic ring to it.
That new name would further help the avocado with its identity crisis. People have questioned whether it is a vegetable or a fruit. An avocado is technically a large berry, thus it is a fruit. (I knew there was something I liked about them besides how they taste in guacamole!)
Avocados are loaded with fat which is why a lot of people tend to avoid them. But don’t let that sway you. They’re loaded with the kind of fat that’s good for you. They also come packed with potassium, Vitamin B and even some fiber to boot.
That’s what makes the avocado a great ingredient for cakes, replacing the not-so-good-for-you margarine. If you need some proof, check out this recipe for Lemon Avocado Cake. I promise, you will not be disappointed!
Lemon Avocado Cake
3 ¾ cups all-purpose flour, (half whole wheat)
3 teaspoons baking powder
1 zest of 1 lemon
1 teaspoon salt
1 cup oil
1 can coconut milk
1 tablespoon lemon juice
2 cups granulated sugar
1 avocado, mashed
5 tablespoons poppy seeds
3 cups confectioners sugar
3 tablespoons fresh lemon juice
1 tablespoon margarine
½ cup sugar
1 tablespoon cornstarch
⅛ teaspoon salt
¼ cup water
1 cup blueberries, fresh or frozen
1 teaspoon lemon juice
¼ teaspoon lemon peel, finely grated (if available)
Put oven rack in middle position and heat oven to 375°F. Coat a 9X13 cake pan with margarine (I spray it with Pam).
Whisk together flour, baking powder, lemon zest, and salt in a bowl.
Beat together oil, mashed avocado and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Add coconut milk and lemon juice. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.
Transfer batter to cake pan, smoothing top, and bake until a pick inserted in center of cake comes out clean and top is golden brown, about 50 minutes. Let cake cool.
Whisk together confectioners sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes.
Blueberry Sauce Instructions:
Combine sugar, cornstarch and salt in 1 quart microwave dish. Stir in water. Add blueberries. Cover with vented cover. Microwave on high for 3 1/2 – 5 minutes until it has boiled about 1 minute. Stir in lemon juice and peel. Pour the blueberries over a slice of iced cake. Watch everyone moan with pleasure as they eat it!