I got an email from a reader of BabyMac a few weeks ago. It’s not just any BabyMac reader but, in fact, my old landlord from a house that Rob and I lived in in Newtown who became my friend on Facebook and then who subsequently reads the old blog. Hi Katie! Goodness that was a ridiculously long introduction. Now, Katie sent me a recipe for a cake that she thought I might like to have a crack at, and one that you guys might like too. As I am on my current health kick and trying to eat as many green things that I can, it was the perfect cake for me. Is it green? Yes! Is it cake? Who cares? It’s green!
Avocado Pound Cake
: 1.5 cups of SR flour
: 1 teaspoon baking powder
: 1/3 cup cashews
: 1/4 light olive oil
: 1/2 cup sugar
: 2 eggs
: 1 teaspoon vanilla essence
: 2 avocados
: 1/2 cup milk
: Firstly I whizzed my cashews in the food processor for 10 secs then chucked in the avo’s, oil, sugar, eggs, vanilla & milk and blended until smooth. Prob a minute.
: In another bowl I sifted the flour & baking powder and then added the wet ingredients and folded them into the dry
: Pour into a lined loaf tin into a 170 degree oven for 40 mins
Can you see the gusto of which Harper is licking her spoon?
: Katie served hers warm with cream cheese – we actually ate it hot because the girls couldn’t wait! It freezes really well and the verdict from my girls? YUM! I had a little bit too and while it’s not the sweetest of cakes it was delicious and certainly something different. Enjoy!