Select Page

Avocado Pound Cake

This avocado pound cake with raspberry glaze is loaded with health benefits and its vibrant colours are perfect for spring.

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
Preheat oven to 325F. Lightly spray an 8 × 4-in. loaf pan with cooking spray.
Whisk flour with baking powder and salt in a medium bowl. Set aside.
Beat egg whites in a medium bowl with an electric mixer on medium-high until frothy, about 1 min. Gradually add 2 tbsp sugar. Continue beating until stiff peaks form, about 3 more min. Set aside.
Beat avocado with butter in a large bowl until smooth. Beat in remaining sugar, until very fluffy, about 3 min. Beat in egg yolk, milk and vanilla.
Stir in half of flour mixture with a spatula. Fold in half the egg whites until combined. Fold in remaining flour mixture and egg whites. Scrape batter into prepared pan.
Bake in centre of oven until loaf is golden brown, 40 min. Cover loosely with foil and continue baking until a cake tester inserted in centre of loaf comes out clean, 20 to 25 more min. Cool in pan on a rack for 10 min, then turn loaf out onto rack to cool completely.
Push raspberries through a sieve into a bowl, using the bottom of a ladle. Discard seeds. Purée should measure 2 to 3 tbsp. Whisk in icing sugar until smooth. Spoon glaze over pound cake. Unglazed loaf will keep well, wrapped in foil and frozen, up to 2 weeks.