AVOCADO BREAD WITH PECANS AND LIME GLAZE
This is an unique recipe that I have found in a cookbook called "The Best quickbreads". I was kind of scared to try it at first and I'm not much of a lime fan, but it turns out yummy.
Provided by beckerd
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease a 9x5 inch loaf pan or spray with nonstick spray.
- Peel and pit the avocado, then puree it in a food processor or blender until just smooth.You should have 1/2 cup.
- In a mixing bowl, combine the beaten egg, avocado, yogurt and nuts.
- Beat with a spoon to mix well.
- Combine the flour, sugar, baking powder, baking soda, lime zest and salt in a small bowl.
- Add the dry ingredients to the creamed mixture and stir with a spatula until smooth and just moistened. Do not overmix.
- Pour the batter into the prepared loaf pan and bake in the center of the oven until golden brown and a cake tester inserted into the center of the loaf comes out clean, about 45-55 minutes.
- Let loaf rest in its pan on a rack to cool.
- To make the Lime Syrup: Combine the sugar and lime juice in a small saucepan.
- Place over low heat until sugar just dissolves.
- Pierce the loaf about a dozen times to the bottom with a bamboo skewer, toothpick, or metal cake tester.
- Immediately pour the hot syrup over the warm loaf.
- Let cool for 30 minutes in the pan before turning the loaf out of the pan onto a rack, then turning it right side up to cool completely.
- Wrap tightly in plastic wrap and let stand at room temperature overnight before serving.
Nutrition Facts : Calories 2892.1, Fat 116.5, SaturatedFat 14.9, Cholesterol 227.4, Sodium 2301.5, Carbohydrate 433.2, Fiber 29.2, Sugar 212.5, Protein 50
AVOCADO LIME CAKE WITH A TOASTED COCO-MACADAMIA NUT ICING
For those that do not like avocados, don't tell them it is avocado. Only tell them after they have tasted this cake and love it. Toooooo many people have preconceived bias that they do not like avocados or green things. THIS is GUARANTEED to change their thinking!!! HINT: To quickly and effortlessly toast coconut, spray a medium non stick skillet over medium heat with no stick cooking spray. Continually toss coconut around until a golden brown color. Let cool completely.
Provided by ChefNOID
Categories Dessert
Time 53m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- CAKE:.
- HEAT oven to 350 degrees. Lightly spray two (8-inch) round cake pans with no stick baking spray; set aside.
- SIFT flour, baking soda, baking powder, and salt together in a medium bowl; set aside.
- BEAT avocados, sugar, lime juice and zest in a large mixing bowl with an electric mixer on medium high speed for 4 minutes or until mixture is fairly smooth and fluffy. Add water and then add eggs, one at a time, beating well after each addition.
- REDUCE mixer speed to low and add flour mixture. Mix until flour is incorporated into avocado mixture. Divide batter equally between the two prepared pans and spread evenly.
- BAKE on the middle rack of oven for 32 to 35 minutes, or until a tester inserted in the center of each cake layer comes out clean. Let cool completely on a wire rack.
- ICING:.
- BEAT cream cheese, lime juice and zest in a large mixing bowl with an electric mixer on medium high speed for 3 minutes, or until smooth. Add confectioners sugar and salt, beating until smooth.
- SPREAD icing between layers and on top and sides of cake. Garnish each layer and on top and sides with half the toasted coconut and macadamia nuts.
Nutrition Facts : Calories 716.5, Fat 26.6, SaturatedFat 12.4, Cholesterol 73.7, Sodium 523.3, Carbohydrate 117, Fiber 6.5, Sugar 84.2, Protein 8.5
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