Get Your Avocado Bake On!

Try these delicious avocado bakes ahead of the launch of Bake Off next week and add some health into your cake fix. You won't believe how good they taste!

As anticipation for this year’s season of The Great British Bake Off grows, the World Avocado Organisation (WAO) shares some delectable avocado-infused baking recipes, to inspire home bakers with innovative and scrumptious avocado-infused treats.

Whether you're a seasoned baker or just starting your journey in the world of baking, these avocado-infused recipes offer a creative and nutritious twist to traditional favorites. Avocado not only adds creaminess and richness to your treats but also contributes to a healthier and guilt-free indulgence. Avocados are not only a delicious addition to baking but also offer numerous health benefits as they are filled with vitamins, minerals, fibre and healthy fats.

That's Food and Drink offers our sincere thanks to the World Avocado Organization for supplying the recipes and images.

Avocado Lemon Cake (with less butter)

Ingredients

75g unsalted butter, at room temperature

200g sugar

2 lemons

1 ripe avocado

4 eggs

200 g flour

1 tsp baking powder

Equipment

Good processor or mixer

Grater

Sieve

Greased cake tin (25cm)

Method

Preheat the oven to 180ºC. Beat the butter with the sugar in a food processor or mixer until soft and creamy.

Scrub the lemons well and zest. Halve the avocados, remove the pits and peel off the skin. Mash up the avocado with a fork.

Add the lemon zest to the butter mixture, the juice of ½ lemon and the mashed avocado. Mix in the eggs one at a time.

Sift the flour with the baking powder and add to the avocado mixture. Mix until smooth. Spoon the batter into the cake tin and smooth out the top. Bake the avocado lemon cake in the preheated oven for about 45 minutes or until golden brown.

Let the cake cool in the cake tin for 5 minutes. Remove from the tin and leave to cool completely on a rack. Cut the cake into 12 slices

Recipe Tip

Top with raspberries or other berries.

Avocado Pistachio Cake 

Courtesy of Fresh Avocados – Love One Today®

Ingredients

vegetable cooking spray

225g  unsalted pistachios

340g all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

 180ml  skimmed milk

1 tsp. vanilla extract

1/2 tsp. almond extract

1 ripe, fresh avocado, halved, pitted and peeled

340g  sugar

2 eggs

Icing sugar

raspberries or strawberries (optional)

Method

Preheat the oven to 180°C

Line a 9" cake pan with wax paper, spray with cooking spray, and dust with flour. Tap out excess flour.

Place pistachios in a food processor and pulse for about 40 seconds. Add flour, baking powder, and salt and pulse just until combined.

In a small bowl stir the milk and extracts together.

Place the pulp of the avocado into a mixer with the sugar and beat until smooth.

Add eggs one at a time, beating after each addition. Alternate adding the pistachio and milk mixtures.

Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Allow cake to cool for 5 minutes in the pan then place on a cooling rack to completely cool.

Sprinkle with icing sugar. Serve with berries, if desired.

Avocado Pumpkin Spice Cake 

Courtesy of Fresh Avocados – Love One Today®

Ingredients

567g  all-purpose flour

255g  almond flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. fine sea salt

255g sugar

1 cup pumpkin, pureed

170g ripe, fresh avocado, halved, pitted, peeled and pureed

2 large eggs

1 Tbsp. ground cinnamon

1 tsp. ground ginger

1/4 tsp. ground nutmeg

1/8 tsp. ground allspice

250ml milk

Dust of icing sugar (optional)

Method

Preheat the oven to 180°C with a rack set in the center.

Butter and flour a 10-cup bundt pan, making sure to get into all the cracks and crevices of the pan to prevent sticking.

In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment or in a bowl with a hand mixer, combine the sugar, pumpkin puree, avocado, eggs, and spices, mixing on medium-high for 2 minutes. Add the milk and stir.

Fold in the dry ingredients until well combined.

Spoon the batter into the prepared pan and tap on the counter a few times to release any large air bubbles.

Bake for 50 – 60 minutes or until a toothpick inserted into the center comes out clean.

Cool the cake in the pan set on a rack for 10 minutes, then invert the cake onto the rack to cool completely.

Dust with icing sugar just before serving if desired.

The World Avocado Organization is a non-profit organisation founded in 2016 whose members are avocado growers, exporters and importers from around the world - including the top four grower supplier countries to the EU and UK. 

The World Avocado Organization promotes the consumption of avocados based on their nutritional value and recognised health benefits. It also shares information and insights on avocado production, supply chains and sustainability with the public.

For further information, please visit: https://avocadofruitoflife.com/en