Avo­cado cake

Serves 15 Takes 45 mins + cool­ing

Your Family - - Contents -

750ml cake flour FOR THE COULIS 80ml co­coa pow­der 2 av­o­ca­dos 10ml bak­ing pow­der 45ml le­mon juice 10ml bi­car­bon­ate of soda 250ml ic­ing sugar, sifted 3ml salt

60ml avo­cado oil

1 avo­cado, mashed

500ml wa­ter

30ml white vine­gar

15ml vanilla essence 500ml sugar

1 Pre­heat oven to 180°C. Grease and flour 2 x 23cm cake tins. Sift to­gether flour, co­coa, bak­ing pow­der, bi­carb and salt. 2 Beat to­gether the oil, avo, wa­ter, vine­gar and vanilla. Stir in sugar. Stir into the dry in­gre­di­ents un­til just com­bined. Di­vide be­tween cake pans. Bake for about 30 min­utes or un­til a test­ing skewer comes out clean. Cool in the pans. 3 For the coulis, blitz avo and le­mon juice un­til smooth. Stir in ic­ing sugar un­til smooth.

4 Ice the cakes to­gether with a layer of ic­ing and top with re­main­ing ic­ing. Dec­o­rate with flow­ers, if you like.

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