The avocado and currant cake is a mix of flavors and colors that will not only captivate you visually but also delight you with the first bite.
An unusual dessert, yet perfectly combined in its ingredients, soft and tasty in its simplicity.
The fruits I have used are harmonious and perfectly matched: the creaminess and sweetness of avocado with its buttery texture and slight nutty taste intertwines with currants, these small, brightly colored, tart gems.
The avocado and currant cake is perfect for lazy Sunday breakfasts, the day when you can finally enjoy this moment with your family without the rush to work.
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 cups all-purpose flour
- 0.4 cups potato starch
- 0.75 cups sugar
- 3 eggs
- 0.25 cups extra virgin olive oil
- 0.6 cups non-fat plain yogurt
- 1 packet baking powder
- 1 cup red currants
- 1 small avocado
- as needed sugar sprinkles
Tools
- Mixer
- Pan
Steps
Beat sugar and eggs for a few minutes using a mixer or kitchen robot.
Add the olive oil, yogurt and mix, then gradually add the dry ingredients (flour, potato starch, and baking powder).
Add the currants to the mixture, saving some for the final decoration, and the avocado cut into pieces.
Pour the mixture into a greased 9.5-inch pan; you can also use a smaller one to make a taller cake.
Finish by adding the reserved currants on top.
Bake in a preheated oven at 350°F for about 25/30 minutes.
Near the end of baking, when the cake has risen, open the oven and sprinkle some sugar sprinkles on top.
The avocado and currant cake retains its texture and flavor for 3-4 days if kept in the refrigerator wrapped in plastic wrap.
