Like many recipe ideas, this one started on Pinterest, but it was so hard to find a recipe that was based on “normal” ingredients, which led to an early-morning investigation into what America’s oft-used cake flour actually contained (answer here). Just when I thought I’d have to modify a chocolate avocado cake and hope for the best, I found Joy the Baker’s avocado pound cake. It wasn’t quite right, but close enough to work with – I reduced the sugar content, swapped out buttermilk for yoghurt and milk, and translated the recipe from cups to grams, before topping it with a sweet honey buttercream that perfectly compliments the subtle avocado taste.

Morrison’s supermarket currently has avocados for sale for 4 for £1, proving that they’re not always too expensive to justify (just avoid Waitrose!).  They’re for ripening at home, but nestling them in a fruit bowl with some bananas will decrease the ripening time. Continue reading →