AVOCADO PISTACHIO POUND CAKE WITH LEMON GLAZE
This cake feels to me 100 percent Californian, the land of abundant avocados. Use a good-quality avocado, and make sure it's not too ripe--just ripe enough to be sweet, and bright green where the flesh meets the skin.
Provided by Food Network
Categories dessert
Time 1h50m
Yield One 9-by-5-inch loaf cake
Number Of Ingredients 17
Steps:
- Make the cake: Position a rack in the center of your oven and preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan and line the bottom and long sides with parchment paper, leaving a 1/2-inch overhang.
- Sift the flour, baking powder and baking soda into a mixing bowl. Add the ground pistachios and salt and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar and eggs together on medium speed until the eggs loosen, then slowly stream in the oil until it emulsifies. Continue to beat until the mixture is very light in color and creamy, about 2 minutes. Add the avocado, sour cream and zest and beat just until combined. Scrape down the sides and bottom of the bowl. Incorporate the flour mixture in three additions, mixing on low speed after each addition just until no bits of dry flour remain.
- Transfer the batter to the prepared loaf pan and lightly rap the pan on the counter to dislodge any air pockets in the batter. Bake for about 1 hour, until a cake tester inserted into the center of the cake comes out with just a few moist crumbs attached. Allow the cake to cool completely in its pan.
- While the cake cools, make the glaze: Sift the confectioners' sugar into a small mixing bowl. Add the lemon zest, ground pistachios and 2 tablespoons of the lemon juice and mix until incorporated. Add the remaining 1 tablespoon lemon juice and mix until the thickness of the glaze is similar to runny honey. If you want a thinner consistency, add additional lemon juice or water 1 teaspoon at a time and whisk until combined.
- Set a wire rack over a parchment-lined baking sheet and turn the cake out onto the rack. Pour the glaze over the top. Decorate the cake with candied lemon zest, edible flowers and toasted pistachios, if desired. Let the glaze set on the cake for 20 minutes before cutting. This cake keeps well in a sealed container at room temperature for 1 week.
NO-BAKE AVOCADO CHEESECAKE
This easy no-bake dessert relies on the smooth, creamy texture of avocado to form a stiff, custardy base -- no gelatin required. Lime zest and juice add tang.
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Spray a 9-inch springform pan with cooking spray. Add the graham crackers and 1/4 cup of the sugar to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened. Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while you make the filling. Clean out the food processor and return it to the stand.
- Add the cream cheese, avocados, lime zest and juice and remaining 3/4 cup sugar to the food processor and puree until completely smooth and almost no avocado lumps remain. Add the coconut cream and heavy cream and process until the mixture starts to thicken and becomes creamy, about 1 minute.
- Pour the mixture on top of the crust in the prepared pan. Spray a piece of plastic wrap with cooking spray and gently press it on top of the filling so no air can reach it. Refrigerate until completely set, 6 hours and up to overnight.
- Remove the plastic wrap and smooth out any bubbles with an offset spatula. Garnish with whipped cream around the edge and serve cold.
FROZEN AVOCADO CAKE
Adding sweetened condensed milk to the crust gives this avocado cheesecake a candy-like texture that reminds me of a Twix bar.
Provided by Nadine Levy Redzepi
Categories Dessert Frozen Dessert Cake Cheesecake Avocado Cream Cheese Lemon Lime Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly Summer
Yield Serves 12 to 14
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (180°C). Lightly butter the inside of a 9-inch (23-cm) springform pan.
- Make the crust: Crumble the crackers and cookies into a medium bowl. Use a pestle or the bottom of a heavy bottle to crush them into fine crumbs. Add ⅓ cup (75 ml) of the condensed milk and stir until very well combined. (You can grind the crumbled graham crackers and mix them with the condensed milk in a food processor if you prefer.) Press the crumb mixture firmly and evenly into the bottom of the pan. Bake until the crust looks a little darker and smells sweet and toasty, 12 to 15 minutes. Cool the crust in the pan on a wire rack.
- One at a time, cut an avocado in half lengthwise. Twist the halves to separate them. Hold the half with the pit in one hand. Holding the knife in your other hand, rap the knife blade into the pit to lodge it there. Twist the knife to loosen and remove the pit. Use a large spoon to scoop the avocado flesh onto a chopping board, discarding the skins. Coarsely chop the avocados.
- Add the chopped avocados, cream cheese, remaining condensed milk, and salt to a food processor. (You can combine the filling in a blender instead but you may need to work in batches.) Grate the zest of 1 lemon and set aside. Squeeze the zested lemon and the limes (you should have about ⅓ cup/75 ml lemon), reserving the remaining lemon for garnish. Add the juice to the avocados and process the mixture until smooth, scraping down the sides of the bowl as needed.
- Spread the filling in the cooled crust and sprinkle with the grated lemon zest. Cover the pan and freeze until the filling is firm, at least 6 hours or preferably overnight.
- Let the frozen cake stand at room temperature for 15 to 30 minutes before slicing. Dipping a thin knife into hot water between each cut, slice the cake into wedges and serve, topping each serving with freshly grated lemon zest.
AVOCADO POUND CAKE
Provided by Joy Wilson
Categories Cake Breakfast Brunch Bake Avocado Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes two 9x5-inch loaves
Number Of Ingredients 11
Steps:
- Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Grease and flour two 9x5-inch loaf pans and set aside.
- In a medium bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Set aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Add avocado and beat for another 2 minutes. Stop mixer and scrape down the sides of the bowl as necessary.
- Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Stop the mixer and scrape down to make sure everything is thoroughly mixed. Beat in vanilla.
- With the mixer on low speed, add half of the flour mixture. Beat until just incorporated. Add the buttermilk and the remaining flour mixture. Beat until just incorporated. Remove bowl from the stand mixer, and finish incorporating the batter with a spatula.
- Divide the batter between the pans and bake on alternating racks for 30 minutes. After 30 minutes, rotate racks and bake for another 15 to 25 minutes, or until a skewer inserted in the center comes out clean. Let cool in pans for 20 minutes before inverting onto a wire rack to cool completely.
- Cake will last, well wrapped, at room temperature for up to 4 days.
AVOCADO CAKE
I saw a recipe for this on the internet. I liked the idea, having 2 avocado trees. I just didn't like that recipe. So here is mine.
Provided by Ambervim
Categories Dessert
Time 55m
Yield 1 Cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Combine flour, baking soda, baking powder, salt, sugar, cinnamon, and allspice in a large bowl.
- Blend eggs, avocado, and milk smooth.
- Pour into dry ingredients. Stir until combined.
- Fold in lemon zest.
- Pour batter into a 9 x 13 baking pan or 2 round pans properly prepared.
- Bake for 40 minutes or until a toothpick comes out clean.
- Cool to room temperature.
- Dust with powdered sugar or frost with a complimentary frosting.
Nutrition Facts : Calories 4566.6, Fat 165.7, SaturatedFat 29.4, Cholesterol 406.2, Sodium 4870.2, Carbohydrate 723.3, Fiber 28.1, Sugar 402.2, Protein 64.3
AVOCADO BUTTERCREAM FROSTING
Provided by Alton Brown
Time 10m
Yield approximately 2 cups of frosting
Number Of Ingredients 4
Steps:
- Peel and pit the avocado. Place the avocado into the bowl of a stand mixer fitted with the whisk attachment along with the lemon juice and beat until lightened in color, approximately 2 to 3 minutes. Add the powdered sugar a little at a time and beat until smooth. Add the lemon extract and mix to combine. If not using right away, store in the refrigerator.
EASY VEGAN CHOCOLATE CAKE
This indulgent, fudgy vegan bake is topped with a rich frosting - you'd never guess that it's free from dairy, eggs, wheat and nuts
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 55m
Number Of Ingredients 18
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.
- Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.
- Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.
- Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.
- Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.
- While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.
- Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.
- Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.
- Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.
- Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.
Nutrition Facts : Calories 452 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 34 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
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Ratings 78Category DessertCuisine AmericanTotal Time 40 mins
- In a mixing bowl, add your dry ingredients and mix until combined. In a high speed blender or food processor, add your avocado, milk, eggs, and vanilla extract, and pulse until smooth. Add the dry ingredients and blend once more until a smooth cake batter remains.
- Transfer the cake batter into the greased cake pan. Bake for 37-40 minutes, or until a skewer comes out mostly clean.
- Remove the cake from the oven and allow it to cool for 10 minutes in the pan, before carefully transferring it to a wire rack to cool completely. Once cooled, frost with the chocolate frosting.
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