Avocado and pistachio cake

Get creative in the kitchen and incorporate some greens into your baking this with this moist avocado and pistachio cake.

Equipment

• 10cm x 21cm loaf pan

Ingredients

• 1/2 cup (70g) pistachios
• 70g butter, at room temperature
• 1 cup (220g) caster sugar
• 1 large ripe avocado, peeled, stoned, mashed (about 180g mashed avocado)
• 1 teaspoon almond extract
• 4 Coles Brand Australian Free Range Eggs
• 1/2 cup (75g) self-raising flour
• 1/2 cup (75g) plain flour
• 1/2 cup (60g) almond meal
• 3/4 cup (120g) icing sugar mixture
• 2 teaspoons lemon juice
• Pistachios, extra, chopped, to serve

Energy 1317kJ	Fat saturated 4.00g
Fat Total 15.00g	Carbohydrate sugars 29.00g
Carbohydrate Total 39.00g	Dietary Fibre 2.00g
Protein 6.00g	Cholesterol mg
Sodium 96.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180C. Grease and line the base and sides of a 10cm x 21cm loaf pan with baking paper, allowing the 2 long sides to overhang.

2. Step 2

   Place the pistachios in a food processor and process until the mixture resembles breadcrumbs.

3. Step 3

   Use an electric mixer to beat the butter and sugar in a bowl until well combined. Add avocado and almond extract. Beat until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in combined flour, almond meal and pistachio meal. Pour into the prepared pan and smooth the surface. Bake for 45 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins to cool before turning onto a wire rack to cool completely.

4. Step 4

   Combine the icing sugar, lemon juice and enough water in a bowl to make a runny paste. Use a round-bladed knife to spread icing over the top of the cake. Sprinkle with extra pistachios.

Allow additional time for cooling.