Avocado Loaf Cake- Origin Unknown #6

Avocado Loaf Cake- Origin Unknown #6

The origin of this cake is unknown but I just had to try it. I've never had avocados as part of a dessert, even though I know some countries do use them in that way.
On another note, this is also the last cake in the "A series". Next, I begin with cakes that begin with the letter "B", of which there are 31!

The Cake:

2  ripe Haas avocados
1 tsp. lime juice
1 c.  butter at room temperature
1 c.  sugar
1 tsp. vanilla extract
pinch of salt
4 eggs
2-3/4 c. all-purpose flour
3-3/4 tsp. baking powder
1/2 c. ground almonds
3-1/2 T. milk

For the Glaze:

1 c. confectioner's sugar
3 T. lime juice
2 T. chopped unsalted pistachios

1. Preheat oven to 350F.
2. Grease and flour a 12" bread pan.
3. Cut the avocados in half and remove the flesh.
4. Place in a bowl and puree with the lime juice until creamy (use and immersion blender or a fork)
5. Add butter, sugar, vanilla extract and salt, mix well.
6. Add the eggs one at a time mixing well.
7. Mix the flour, baking powder and the ground almonds.
8. Add to the bowl, alternating in 2-3 portions, flour mixture and milk.
9. Pour the batter into the pan and even out the surface.
10. Bake for 60mins. or until tester comes out clean.
11. Let cool in the pan for a few minutes then turn out.
12. While cake is cooling, prepare glaze- mix confectioner's sugar and lime juice together.
13. Drizzle glaze on top and sprinkle with pistachios.

Results:  I didn't have a 12" bread pan, I used a 9"pan, which meant I had to bake it longer because it was thicker.  It took an extra 20 minutes. It was a challenge to find unsalted pistachios. I found them at Whole Foods. You need to shell them. The cake is moist and tasty. The glaze on top, with the pistachios, make a nice presentations. The glaze adds a sweetness, which I like.

Bottom Line: We liked it but... so many other cakes to try.

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