…and now for something completely different

Avocado. Mmmmm. Silky. Luscious. Cooling. Cake… Huh??? If the words avocado and cake make you want to have a Corona with lime to help soften the blow of having those two words appear in the same sentence, then this cake is probably not for you. You can leave now. There is a nice sunny beach somewhere with fish tacos and beer and guacamole. You are excused. If avocado and cake made you perk up and be curious, stick around with me for a minute, you won’t be disappointed.

I first became intrigued with the idea of avocado in a baked good after stumbling onto the recipe for avocado bread on the avocado.org site a couple of years ago. People use zucchini, carrots and bananas in baked goods. With it’s high fat content and creamy flesh, why not avocado too? My only problem: although I live in the middle of avocado country and I can get huge Hass avocados for a buck a piece, I am very miserly with them. I didn’t want to waste a good avocado or two on something that might suck.

This week, we managed to buy too many of these wonderful fruits, and like bananas, the window of yummy goodness is very short indeed. I had two avocados that were quickly heading past their prime. Today was the day to experiment.

The experiment went well. I have to admit that I was a little too bold with my experiment and the addition of chocolate chips, while well intentioned was possibly a mistake. They made the cake a little too rich. We tried a nibble of cake that somehow didn’t get polluted with chocolate and the dates and walnuts alone were just perfect. If you just have to have chocolate, it was pretty tasty but the cake would have been somehow more pure and elegant without the chocolate.

Why is this cake a surprise you ask? It surprised me with it’s super moist texture. Avocados are high in oil. If you look at the recipe, there is no added fat besides the flesh of the avocado. I used whole wheat pastry flour and yet, this cake was as moist as a cake made from cake mix. Just fabulous and yet another reason to drop the chocolate from the recipe so that you can enjoy the texture with just a little fruit and nuts to compliment it.

Avocado surprise cake

2 cups whole wheat pastry flour

Zest from 1 large orange, chopped

1 tsp baking soda

½ tsp baking powder

½ tsp cinnamon

¼ tsp salt

½ cup bittersweet chocolate chips, roughly chopped (optional)

½ cup fresh dates, chopped

½ cup walnuts

½ cup honey

¼ cup orange juice (about 1 large orange, juiced)

1 cup avocado (2 large), mashed until smooth

1 egg, lightly beaten

½ cup plain yogurt

Preheat the oven to 350 degrees, F. Oil and flour a bundt pan.

In a large bowl mix together, pastry flour, orange zest, baking soda, baking powder, cinnamon, salt, chocolate chips (if using), dates and walnuts.

In another large bowl combine honey, orange juice, avocado, egg and yogurt. Mix until well combined.

Add the wet ingredients to the dry ingredients. Mix until just combined. Pour batter into the prepared bundt pan. Bake for 35 – 40 minutes until the cake is browned and a toothpick inserted into the center comes out clean.