For a person who was growing up with an avocado as a sweet treat, I was so happy when I saw this Poppy Seed and Avocado Cake recipe. I adore Jus Alpukat (avocado shake) especially when the avocado was mixing with coffee or my guilty pleasure back when I was at university back home Avocado Float; a Jus Alpukat (avocado shake) topped with ice cream.
This recipe was found when I did my little fun with Pinterest where I collected interesting idea with some ingredients in which I have a special board name “Avocado Idea”
To describe about this cake, it’s as moist as a banana cake. You will need less butter as avocado has a creamy texture. I made a first batch on Saturday and I had no poppy seed nor almond flour so I substituted for roasted black sesame seed and raw cashew nuts that were ground. The result was really good. Then the second batch I made was on Sunday where I had all the ingredients that should be according to the original recipe. However, I tried to avoid butter at all cost so a good thing I kept avocado oil handy in my pantry.
St. Patrick’s Day is being symbolized by everything green. So today march 17 is St. Patrick’s Day and I brought the cake to the office which my coworkers really enjoyed it. Thou I don’t celebrate one. I just love the green color 🙂
Avocado Poppy Seed Cake
Adapted from J’veux être bonne
2 medium avocados
2 tablespoons lemon juice (about 2 lemons depend how big and juicy the lemon is)
180 grams sugar
50 grams avocado oil (original recipe used butter)
100 grams flour
4 large eggs
50 grams poppy seed
50 grams almond flour (ground almond)
a pinch of salt
1 medium avocado
1 tablespoon lemon juice (about 1 lemon)
100 to 150 grams icing sugar (original recipe uses 200 grams icing sugar)
1. Separate egg whites and yolks when they are still cold as it’s easier to separate in that temperature. Cover and let them sit at room temperature until they are ready to be used.
2. Pre-heat oven at 325 degrees F (160 degrees C). In a food processor, puree avocado and lemon juice until smooth and creamy. Set a side.
3. In a food processor, combine avocado oil (or butter) with sugar until well-blended. Add pureed avocado lemon in. Combine egg yolks one by one in. Pour flour and baking soda over and mix until well. Transfer this mixture to a bowl. Add poppy seed and almond flour; fold them gently.
4. With a mixer, whisk egg whites and a pinch of salt. Then transfer this to a bowl of avocado mixture. Fold them gently until well mix.
5. Pour the batter into a round baking pan or loaf pan. Bake for 45 to 50 minutes.
6. While you are waiting for the cake to be baked, you can make the avocado icing. Puree avocado with lemon and add icing sugar. Process until all well blended.
7. Once the cake ready you can spread the avocado icing evenly on top.