AVOCADO POUND CAKE WITH RASPBERRY GLAZE
Prep 20 min. | Total 2 hours Serves 8 Grandma’s simple go-to loaf gets a modern twist with avocado and a sweet raspberry glaze. 1 1/4 cups all-purpose flour 1 tsp baking powder
1/4 tsp salt
1 egg, separated
1 egg white
3/4 cup granulated sugar 1/3 cup puréed avocado 1/3 cup unsalted butter, at room temperature
1/4 cup milk
1 tsp vanilla
Glaze:
1/2 cup frozen raspberries, thawed
3/4 cup icing sugar
1. Preheat oven to 325F. Lightly spray an 8×4-inch loaf pan with cooking spray.
2. Whisk flour with baking powder and salt in a medium bowl. Set aside.
3. Beat egg whites in a medium bowl with an electric mixer on medium-high until frothy, about 1 minutes. Gradually add 2 tbsp sugar. Continue beating until stiff peaks form, about 3 more minutes. Set aside.
4. Beat avocado with butter in a large bowl until smooth. Beat in remaining sugar, until very fluffy, about 3 minutes. Beat in egg yolk, milk and vanilla.
5. Stir in half of flour mixture with a spatula. Fold in half the egg whites until combined. Fold in remaining flour mixture and egg whites. Scrape batter into prepared pan.
6. Bake in centre of oven until loaf is golden brown, 40 minutes. Cover loosely with foil and continue baking until a cake tester inserted in centre of loaf comes out clean, 20 to 25 more minutes. Cool in pan on a rack for 10 minutes, then turn loaf out onto rack to cool completely.
7. Push raspberries through a sieve into a bowl, using the bottom of a ladle. Discard seeds. Purée should measure
2 to 3 tbsp. Whisk in icing sugar until smooth. Spoon glaze over pound cake. Unglazed loaf will keep well, wrapped in foil and frozen, up to two weeks.
Raspberries: These high-fibre berries help mop up free radicals and cancer-causing substances.
Avocado: Just half has more potassium than a banana, plus good fats and brain-protecting folate.