After the long, dark days of winter, spring is a (very) welcome change. And as we swap parkas for raincoats, you may also be looking to add some colour and brightness to your table. Pretty enough for a special occasion, our Avocado pound cake with raspberry glaze also goes well with a casual cup of tea, and won’t disappoint when it comes to taste. The avocado, which has more potassium than a banana and a good dose of folate, makes the loaf moist and gives it a lovely pale green hue. But don’t worry if you’re not an avocado fan – it’s absolutely undetectable in the flavour … we promise. The bright pink raspberry glaze, which can be whipped up in only minutes, adds a nice hit of sweetness, along with all of the berries’ goodness. Unglazed, the loaf can be frozen in foil for up to two weeks, and makes a good plan-ahead dessert option.
Preheat oven to 325°F and lightly spray a loaf pan (8 x 4 inches) with cooking spray. Add flour, baking powder, and salt in a medium bowl and whisk to combine. Set aside. In a separate bowl, beat egg whites with an electric mixer on medium-high until frothy (about 1 minute). Gradually add 2 tbsp of sugar (Tip: measure sugar out in advance – there are 12 tbsp in ¾ cup) and continue beating until stiff peaks form, about 3 more minutes.
In a large bowl, beat avocado with the room temperature butter until smooth. Then add remaining sugar and beat until mixture is very fluffy (approximately 3 minutes). Add egg yolk, milk, and vanilla, and continue beating until combined. Tip: Use a potato masher to soften and break the avocado up first.
Using a spatula, stir half of the flour mixture into the avocado/butter mixture. Fold in half of the beaten egg whites until combined, and then fold in remaining flour mixture and egg whites. Scrape the batter into prepared loaf pan.
Bake in centre of oven until loaf is golden brown, about 40 minutes. Then cover loaf with foil and continue baking for about 20-25 more minutes, or until a cake tester comes out clean. Cool in pan on a rack for 10 minutes, and then turn loaf out on to the rack until it’s completely cooled.
Push thawed raspberries through a sieve (a ladle works well), and then discard the seeds. Note: The raspberry purée should measure about 2-3 tbsp. Whisk the icing sugar into the purée until smooth, and spoon the glaze over the loaf.
Try this recipe: Avocado pound cake with raspberry glaze
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 egg, separated
- 1 egg white
- 3/4 cup granulated sugar
- 1/3 cup puréed avocado
- 1/3 cup unsalted butter, at room temperature
- 1/4 cup milk
- 1 tsp vanilla
- 1/2 cup frozen raspberries, thawed
- 3/4 cup icing sugar