Avocado cake with nuts and orange icing

Name: Avocado cake with nuts and orange icing
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 1 ripe avocado (400 g); 140 ml Orange juice; 100 g ripened cream; 250 g soft butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 200 g Sugar; 5 Eggs (size M); 400 g Flour; 1 package Baking Powder; 200 g ground hazelnuts; 250 g Icing sugar; 1 Protein (size M); 7-10 Tbsp chopped hazelnuts and orange zest; 7-10 Tbsp Fat and flour

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

1 ripe avocado (400 g)
140 ml Orange juice
100 g ripened cream
250 g soft butter or margarine
1 pinch Salt
1 package Vanillin sugar
200 g Sugar
5 Eggs (size M)
400 g Flour
1 package Baking Powder
200 g ground hazelnuts
250 g Icing sugar
1 Protein (size M)
7-10 Tbsp chopped hazelnuts and orange zest
7-10 Tbsp Fat and flour

Directions

1
Cut the avocado in half, remove the core. Remove the flesh from the skin and puree. Mix with 80 ml orange juice and sour cream. Whisk fat, salt, vanillin sugar and sugar with the whisk of the hand mixer until white-creamy. Stir in the eggs one after the other.
2
Mix flour, baking powder and nuts and stir in. Add avocado mixture and stir in. Grease the cake tin (2.5 litres capacity) well and sprinkle with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-60 minutes. Let cool on a cake rack for about 10 minutes. Then take out of the tin and let it cool down. Mix icing sugar, egg white and 60 ml orange juice with the whisks of the hand mixer to a smooth, viscous icing. Spread the icing over the cake.
3
Let cool on a cake rack for about 10 minutes. Then take out of the tin and let it cool down. Mix icing sugar, egg white and 60 ml orange juice with the whisks of the hand mixer to a smooth, viscous icing. Spread the icing over the cake. Sprinkle with chopped nuts and orange peel. Allow to dry