Avocados are always expensive. Instead always having a guacamole or  in your sandwich or salad give it a different look and a taste. When avocados are in season or when you have over ripped avocados try this beautiful recipe. Its so easy to make and works like a charm. Even one avocado will do.

When you scoop the avocados make sure to add the green part . That gives this cake a unique colour.

Avocados are rich in lots of nutrients.It has lots of vitamin C, Believed to be good for the heart, good to maintain a healthy appetite, strong antioxidant level , lots of vitamin E and fibre. Thats some of them.

If you do not have polenta, don’t worry omit and add a bit more flour to that amount.

Ingredients

  • 200g Self Raising Flour
  • 20g Corn Flour
  • 120g Caster Sugar
  • 3 Eggs
  • 2 Well ripped Avocado
  • 50g Polenta
  • Pinch of Salt
  • 150g Softened Butter
  • Pinch of Bicarbonate of Soda
  • 1tsp Baking Powder
  • 1 Tsp Vanilla
  • 100ml Milk

Method

  • Add butter and sugar in to a mixing bowl and mix until creamy.
  • Add Eggs one by one and keep on mixing another few minutes.
  • After add the vanilla in to the eggs and mix well.
  • Scoop the avocado in to the eggs and butter mix and mix well.
  • Mix bicarbonate of soda and baking powder in to the flour and sift once
  • Add polenta next to the mixing bowl and while mixing add flour and mix well.
  • Pour the mix into a prepared greased loaf pan.
  • Bake on 180c  about 30-40 minutes or until a skewer inserted comes out clean.
Posted by:The Culinary Corner

<p>Hi, I am Menaka. I was a teacher for 18 years and after migrating to Australia accidentally I found an amazing lady called ” Mary” who directed me to become a chef.I studied 3 years while working and became a qualified chef. After I studied about baking and hospitality management.<br /> My son is very enthusiastic in video editing and wanted me to start recording my cooking.Thats the beginning of you tube channel “The Culinary Corner”<br /> I am a full time employee. I record all the videos by my self.<br /> As a child I started helping and cooking with my granny and I used to experiment and trying various cooking styles. That led me in this path very smoothly. I still try to experiment and adjust recipes to move with this busy and globalised world.</p>

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