Ingredients for Avocado lemon & poppy seed Cake
- 2 gem avocado
- 300 g ground almonds
- 300 g caster sugar I only used 2 tsp of sugar
- 2 squirts of liquflav only use if lowering sugar amount
- 2 lemons zested 1 juiced
- 4 medium eggs beaten (I halved all these ingredients)
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tbsp poppy seed plus 1rsp to decorate
- For the icing
- 125 g soft cheese
- 50 g butter/ marg
- 300 g icing sugar reduce sugar intake if needed.I did
Cooking Instructions for making Avocado lemon & poppy seed Cake
Preheat the oven
Grease your sandwich tins, I used muffin cases and small bread tin.
Blitz the avocado flesh and ground almonds and sugar in a food processor or hand blender until you have a thick green paste.
Transfer to a bowl and add lemon juice and half the zest and eggs gradually adding one at a time. Mix in baking powder and bicarbonate of soda and poppy seeds until the seeds are evenly distributed.
Split the mixture between the two cake tins or other tins your using and cook for 20 to 30 minutes checking at times.
When the cake is cool mix the cream cheese, butter and icing sugar together and spread across one layer and putting top layer on and spreading remaining of cream cheese mix and add remaining poppy seeds and lemon zest. And really enjoy.
This will keep sealed in a fridge for up to a week and can be frozen without the toppings.
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