Egg Free Spiced Avocado Cake
I don’t remember my first set of school books, but I’m sure they included a book of alphabets with pictures. Our daughter never had any books to carry to school for her first two years. She just used to come back from school, proudly waving her very colourful “worksheets” to show us what she had don
Servings
8serving
Servings
8serving
Ingredients
Instructions
  1. To make the avocado purxe9e, I blended the flesh of one avocado with 1 tsp of lemon juice till smooth and that gave me 3/4 cup of purxe9e from one avocado. You can also use 1 tsp of white vinegar in 1 cup of milk instead of buttermilk.
  2. Put the flour, cornmeal, salt, baking soda, baking powder and chai masala in a bowl and whisk together. Keep aside.
  3. In another bowl, using a hand mixer, beat the butter and sugar till light and fluffy. Add the avocado purxe9e and beat well.
  4. Add half of the whisked flour and half the buttermilk and beat on medium speed, just until the batter is smooth. Add the remaining flour, buttermilk and vanilla extract and beat again till just till the batter is smooth.
  5. Do not over beat.
  6. Pour the batter into a greased and floured bundt pan or a 8u201d or 9u201d cake tin and bake at 180C (350F) for about an hour, till the cake is done and a skewer comes out of the cake clean.
  7. Unmould and cool the cake on a rack.
  8. When cool drizzle with chocolate. Melt about 1/3 cup chopped dark chocolate and 2 tbsp cream in a small bowl, over hot water. Stir the chocolate-cream mixture till smooth and drizzle over the avocado cake.
  9. Serve the cake as it is or with ice-cream, or as you would prefer.