Sunday, 21 February 2016
How fast is 2016 going?
Maybe the last seven weeks have disappeared into a space-time warp generated by the collision of two black holes. Or perhaps its just that I've been rather preoccupied keeping a mini Pete Tong rather busy:
But last weekend, I finally dusted off the KMix, located the missing flour and sugar behind a pack of rusks and baked this Avocado and Chocolate Cake. A lovely teashop near us makes the most delicious version, complete with a almost offputting luminous green avocado icing and, Blue Peter-esque*, I wanted to make my own version. It turned out the baby rather likes avocado so ate for breakfast what I'd intended to use for the icing. Oops. Instead, I made a plain chocolate icing but this didn't detract from what was a ruch, fudgey, almost-dense chocolate cake.
* NB: I haven't seen Blue Peter for years. Do they still make Thunderbird Islands out of toilet rolls?
Chocolate and Avocado Cake
1 large, ripe avocado
250g light muscovado sugar
350g plain flour
50g cocoa powder
1 tsp bicarbonate of soda
2 tsp baking powder
150ml rapeseed oil
1 vanilla pod
1. Heat the oven to 160C/140C fan/Gas Mark 3. Grease and line two 20cm round cake tins. Whizz together the avocado and sugar in a food processor until smooth. Add the remainder of the ingredients and whizz until smooth.
2, Divide the liquidy batter between the two cake tins and bake for 25-30min or until risen a skewer interested in the middle comes out clean
3. Cool in the tins for 5 minutes then turn the cakes onto a rack to cool completely.
4. To make the frosting, beat together the butter and icing sugar until smooth and use to sandwich together the two cakes. Dust with a little extra icing sugar.
Posted by Kate@whatkatebaked