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.
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
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
PRESERVING AVOCADO (FROZEN)
I have looked for years for a way to can avocados. I have finally given up on that. Freezing seems to be the only way. Those of us with trees in the yard get this abundance that cannot all be consumed. If you know another way, let me know. I will experiment with drying, however that will give a completely different result.
Provided by Ambervim
Categories < 15 Mins
Time 3m
Yield 1 Batch
Number Of Ingredients 2
Steps:
- Puree the avocado with the lemon juice.
- Place in zip locks meant for the freezer, leaving a little "head" space for expansion.
- Date the bag and lay flat to freeze.
- I like to be sure the bag is no more than an inch thick. This way it is easy to break off a small piece.
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