Avo go at this nutty cake

This is actually the first cake recipe I have created that uses avocado, but I can say with certainty that it won’t be the last. It adds a different creaminess than butter or oil, and I love it against the lime, pistachios and honey in this recipe.

Avocado and pistachio cake with honey lime syrup Serves 12 For the cake:

■ 2 ripe bananas (about 200g)

■ 2 free-range eggs

■ 1 1⁄ average-sized ripe avocados, mashed (about 200g)

2

■ 3⁄ cup runny honey

4

■ 3⁄ cup almond milk

4

■ 100g light muscovado, soft brown or coconut sugar

■ 130g all-purpose white flour

■ 115g ground almonds

■ 2 tablespoons baking powder

■ Pinch sea salt

■ Juice and zest of 2 limes

■ 60g pistachios, roughly chopped

For the lime honey syrup:

■ 2 tablespoons water

■ Juice of 2 limes (about 4 tablespoons)

■ 4 tablespoons runny honey

For the decoration

■ 30g pistachios, roughly chopped ■ Fresh flowers (optional)

Preheat the oven to 170 degrees Celsius fan bake, and line a 22cm cake tin with baking paper.

In the bowl of an electric mixer, place the bananas, eggs, avocado, honey, and milk, and mix until mostly smooth.

Gradually add the sugar, flour, ground almonds, baking powder, and salt, and mix until they are just combined.

Finally, by hand, fold through the lime zest and juice, and the chopped pistachios.

Pour the batter into the tin and spread out to the sides.

Bake for 30 minutes or until springy to the touch and a knife comes out clean.

Allow the cake to cool for 10 minutes before turning out on to a cooling rack.

Meanwhile, make the honey lime syrup. In a small saucepan over medium heat, bring the water, lime juice and honey to a boil.

Turn down the heat and continue to simmer until it becomes syrupy and has reduced to about

1⁄ cup.

4

Remove from the heat and set aside.

Once the cake is cool, drizzle the syrup over it and serve immediately at room temperature, scattered with the pistachios, and flowers if using.

Store in an airtight container for up to three days.