This is a recipe that I adapted from the blog Table for 2…or More
I started reading this blog because she was doing a series on using avocados for 2 weeks in non traditional edible ways. I of course, found this fasinating being an absolute lover of avocados myself. When I saw her Avocado Milk cake, I knew I had to make it, and make it my own.
I changed some of the ingredient amounts to make the cake a consistency I knew my child would prefer and added some ginger to give it a nice spicy kick (not to mention pecans…because, I just thought they would make it super super fantastic).
Oh My God. This recipe is to DIE for!
This is what you’ll need;
Preheat the oven to 350 F
3 bowls (I know…a lot of my recipes lately involve 3 bowls, it DOES make food prep easier, especially with a little one if you want them to help as you can be supervising one bowl, while actively working on another one….)
1/2 cup of butter at room temperature
1/2 cup sugar
1 tea ground ginger
1 whole avocado (soft, ripe, ready to use)
1 tbsp lime juice
1 1/3 cups flour
1 tsp baking powder
1/4 tea baking soda
2/3 cups condensed milk
handful of pecans or other nut you like
1 small-medium-sized spring form cake pan (it’s easier to remove the cake…trust me!
Grease your cake pan. I used spray pam. Then take a square of parchment paper and place in the bottom (it’ll go a bit up the sides as well, this is okay). Set aside.
Now sift your flour, baking soda and baking powder in a medium-sized bowl. Set aside.
Next, mash up the avocado and lime juice until smooth in a small bowl. Set aside.
Finally take a large bowl and add softened butter, sugar and ground ginger.
Beat eggs, one at a time, into your creamed sugar mixture. Now Add the evaporated milk slowly. Your mixture should be taking on a creamy, slightly yellow color/texture. Now add the flour mixture in thirds and beat together until the flour is completely incorporated. Finally, add your avocado mixture, blend together.
Pour into your prepared cake pan and top with pecans (or other nuts).
Pop in the oven for 35-45 minutes or until a tester comes out clean.
Next time…I would add a bit more ginger, a little cinnamon, and a little more sugar.