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Avocado Cake Recipe



INGREDIENTS:

For the chiffon:


{A}
  • 1 cup plus 2 tablespoons sifted cake flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons white sugar

{B}
  • ¼ cup corn/canola oil
  • 4 egg yolks, from extra large eggs, at room temperature
  • 1/3 cup water
  • about 1/4 - 1/2 tsp liquid green food colouring (add only enough to make the mixture greenish) *

*If using gel paste, you probably need only a drop.

{C}
  • 4 eggwhites
  • ¼ teaspoon cream of tartar
{D}
  • 6 tablespoons white sugar
Avocado Cake Recipe

INSTRUCTIONS:
  1. Preheat oven to 170 degrees Celsius.
  2. In a large bowl, combine {A} well. Add in {B}. Beat with electric mixer or by hand until smooth and well blended.
  3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in the sugar {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into egg yolk mixture. Pour batter into an ungreased 8” round, 3” high pan.
  4. Bake for about 50 minutes or until top springs back when lightly touched. Invert pan into wire rack immediately and cool completely.
  5. To release cake from pan, carefully run a thin knife around sides of pan and invert. Wrap well with cling film and refrigerate or freeze until ready to assemble.


For the avocado Swiss meringue buttercream:
  • 4 eggwhites
  • 1 cup granulated white sugar
  • 300 g unsalted butter, very soft
  • a pinch of salt
  • puree of 1 ripe avocado mixed with 1 tsp lemon juice (about 120 grams)

  1. In a large, clean heatproof bowl, combine the eggwhites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch. Remove the bowl from the saucepan. 
  2. Using an electric mixer on high speed, beat the eggwhite mixture until it is fluffy, cooled to room temperature, and holds stiff peaks.
  3. With the mixer on medium-low speed, add the salt and the butter, a tablespoon at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter has been added, continue to beat on high speed until it is smooth and creamy. Add the avocado puree gradually and beat until combined, scraping down the sides of the bowl as needed.

To assemble cake:

**You will also need about 70 grams coarsely chopped shelled pistachios for topping.

  1. Cut your cake horizontally in half. Invert top layer onto your cake board. Spread a layer of buttercream over your cake half, then top with other cake layer, cut side down. Cover the whole cake with more buttercream. If desired, use a cake comb on the cake sides. Pipe out a reverse 'S' border around the cake top and a shell border on the bottom. Top with pistachios.


Source: Heart Of Mary
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Avocado Cake Recipe Avocado Cake Recipe Reviewed by kuji hara on 6:03 PM Rating: 5

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