Avocado pound cake with raspberry glaze recipe

470

PREP TIME

20 min

TOTAL TIME

2 hrs

Makes

8 Servings

Roberto Caruso

Get the health benefits of avocado and raspberries in a very pretty dessert.

Ingredients

Preheat oven to 325F. Lightly spray an 8 × 4-in. loaf pan with cooking spray.
Whisk flour with baking powder and salt in a medium bowl. Set aside.
Beat egg whites in a medium bowl with an electric mixer on medium-high until frothy, about 1 min. Gradually add 2 tbsp sugar. Continue beating until stiff peaks form, about 3 more min. Set aside.
Beat avocado with butter in a large bowl until smooth. Beat in remaining sugar, until very fluffy, about 3 min. Beat in egg yolk, milk and vanilla.
Stir in half of flour mixture with a spatula. Fold in half the egg whites until combined. Fold in remaining flour mixture and egg whites. Scrape batter into prepared pan.
Bake in centre of oven until loaf is golden brown, 40 min. Cover loosely with foil and continue baking until a cake tester inserted in centre of loaf comes out clean, 20 to 25 more min. Cool in pan
on a rack for 10 min, then turn loaf out onto rack to cool completely.
Push raspberries through a sieve into a bowl, using the bottom of a ladle. Discard seeds. Purée should measure 2 to 3 tbsp. Whisk in icing sugar until smooth. Spoon glaze over pound cake. Unglazed loaf will keep well, wrapped in foil and frozen, up to 2 weeks.

Raspberries:
These high-fibre berries help mop up free radicals and cancer-causing substances.

Avocado:
Just half has more potassium than a banana, plus good fats and brain-protecting folate.

FILED UNDER: bake Desserts

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