Avocado poppy seed cake with coconut cream and berry jelly

Name: Avocado poppy seed cake with coconut cream and berry jelly
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 7-10 Tbsp some + 1/4 l sunflower oil; 2 can(s) (400 ml each) chilled creamy coconut milk (65 % coconut meat + water); 300 g Flour; 200 g Wholemeal wheat flour; 3 TSP Baking Powder; 5 TABLESPOONS ground poppy seed; 1 ripe avocado; 300 g + 50 g + 100 g sugar; 250 g mixed berries (e.g. strawberries, blueberries, blackberries, raspberries, redcurrants); 250 ml apple juice; 2 TABLESPOONS Vanilla custard powder

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

7-10 Tbsp some + 1/4 l sunflower oil
2 can(s) (400 ml each) chilled creamy coconut milk (65 % coconut meat + water)
300 g Flour
200 g Wholemeal wheat flour
3 TSP Baking Powder
5 TABLESPOONS ground poppy seed
1 ripe avocado
300 g + 50 g + 100 g sugar
250 g mixed berries (e.g. strawberries, blueberries, blackberries, raspberries, redcurrants)
250 ml apple juice
2 TABLESPOONS Vanilla custard powder

Directions

1
Oil a rectangular springform pan (24 x 35 cm). Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Open the coconut milk cans. Prick 2 holes in the firm coconut milk cream, e.g. with a wooden skewer, and pour the coconut water (approx. 1⁄8 l per tin) into a bowl.
2
Put the coconut cream in a bowl and refrigerate again.
3
Mix both types of flour with baking powder and poppy seeds. Cut the avocado in half, remove the core and peel the flesh. Puree with 1⁄4 l oil and 300 g sugar until smooth. Alternately stir in coconut water and the flour mixture in portions.
4
Fill the avocado dough into the mould. Bake in a hot oven for about 40 minutes.
5
Take out the cake. Let it rest for about 10 minutes, then remove from the mould and let it cool completely.
6
Select and wash the berries. Clean strawberries and cut them into smaller pieces if necessary, remove currants from the panicles. Stir 4 tablespoons apple juice and pudding powder until smooth. Boil up the rest of the juice and 50 g sugar. Stir in the pudding powder and boil up briefly.
7
Stir in the fruit and let it cool down.
8
Cream the coconut milk cream and 100 g sugar with the whisks of the mixer. Spread the coconut cream and groats on the cake. Chill for about 30 minutes and cut into pieces of about 5 cm.