Pistachio-avocado cake

AUTHOR
Billie Wagner
DIFFICULTY
very easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 7-10 Tbsp some + 200 g soft butter
  • 7-10 Tbsp some + 325 g flour
  • 3 ripe avocados (about 190 g each)
  • 7-10 Tbsp Juice of 1 lime
  • 7-10 Tbsp Salt
  • 200 g Sugar
  • 5 Eggs (Gr. M)
  • 50 g + 1 tablespoon ground pistachios
  • 1 package Baking Powder
  • 150 g Double cream cheese
  • 50 g + 1 tablespoon icing sugar
  • 2 Kiwi
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø) and dust with flour. Halve the avocados. Remove seeds. Remove the flesh with a spoon.

  2. 2

    Mix with lime juice. Puree with a hand blender.

  3. 3

    For the dough, whisk 200 g butter, 1 pinch of salt and 200 g sugar with the whisks of the mixer until foamy. First add the eggs one after the other, then half the avocado puree. Mix 50 g pistachios, 325 g flour and baking powder.

  4. 4

    Quickly stir into the avocado-butter-sugar mixture. Smooth in the mould. Bake in a hot oven for 50-60 minutes (chopstick test), if necessary cover with aluminium foil after 45 minutes. Remove and let cool.

  5. 5

    For the Cream Rest Avocado Puree, stir briefly. Stir cream cheese with 50 g icing sugar until smooth. Gradually stir into the avocado puree. Spread the cream on the cake just before serving. Decorate with green-white marshmallow flowers as desired.

  6. 6

    For the sauce, peel and chop the kiwi. Puree with 1 tablespoon icing sugar and serve with it.

Nutrition Facts

KCAL
340 kcal
CARBS
28 g
FATS
22 g
PROTEINS
6 g