Avocado cake with lime icing and pistachios
very easy
90 mins
90 mins
Ingredients
- 1 Avocado (about 260 g each)
- 1 TEASPOON Lemon juice
- 225 g Butter or margarine
- 200 g Sugar
- 1 pinch Salt
- 1 package Vanillin sugar
- 4 Eggs (size M)
- 350 g Flour
- 50 g ground almonds (without skin)
- 1 package Baking Powder
- 50 ml Milk
- 30 g Pistachio kernels
- 7-10 Tbsp grated peel of 1 organic lime
- 250 g Icing sugar
- 5-6 Tbsp Lime juice
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Aluminium foil
Directions
- 1
Halve the avocado. Remove the core and peel the skin. Dice the avocado and put it into a tall mixing bowl. Add lemon juice and puree finely
- 2
Cream fat, sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, almonds and baking powder. Add flour mixture, avocado and milk alternately in 3 portions to the egg mixture and stir in
- 3
Pour into a well-greased, flour-sprinkled box cake tin (approx. 1.5 litres capacity), smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 70 minutes. About 20 minutes before the end of the baking time, carefully cover the cake with aluminium foil
- 4
Take the cake out of the oven, place it on a cake rack and let it cool down for about 40 minutes. Carefully turn out of the tin. Let it cool down on the cake rack
- 5
Coarsely chop the pistachios. Stir lime zest, icing sugar and lime juice until smooth. Cover the cake with icing. Sprinkle with pistachios. Leave to dry
- 6
waiting time approx. 6 hours
Nutrition Facts
300 kcal
36 g
15 g
4 g
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