I have had this avocado pound cake on my Pinterest baking board for forever, and last week I finally decided to give it a try!
I think that it turned out well. I found it to be sweet without going over the top. It didn’t have the same texture as most pound cakes I’ve eaten, I think because the pastry flour give it a softer texture. I’m definitely not mad at it. Lastly this cake wasn’t as green as I expected, but that is dependant on the avocados so not too much I could do about it.
As far as the batter goes, there wasn’t as much volume as I thought there would be. I split the batter between two pans like the recipe said, but the cakes didn’t rise enough that you actually need two pans.
Avocado Milk Pound Cake
Adapted from Table for 2… or more
- 1 very ripe avocado
- 1 tbsp lemon juice
- 200 g cake flour
- 100 g all purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 115 g butter
50 g sugar
- 150 g sweetened condensed milk
- 2 large eggs
- Prepare two loaf pans (one should be enough!), and preheat the oven to 340 degrees F.
- In a small bowl combine the avocado flesh and lemon juice with a fork until fine, or blend with an immersion blender. Set aside.
- In another bowl, whisk together the dry ingredients. Set aside.
- In the bowl of a stand mixer cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the sweetened condensed milk.
- While mixing on low speed add half of the flour mixture until incorporated, then repeat with the avocado mixture and the rest of the flour mixture.
- Pour the batter into the pans and bake for about 35 minutes, or until a toothpick comes out clean.