Thursday, 7 March 2013

Avocado Loaf

Avocado Loaf


1 1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, separated into yolk and egg white
1 extra egg white
3/4 cup white sugar
1 mashed avocado
1/3 cup room temp NOT MELTED butter
1/4 cup milk
1 teaspoon vanilla


Preheat oven to 325 °F and lightly spray your loaf pan with cooking spray and set aside

In a medium sized bowl whisk flour, baking powder, and salt together and set aside. In your stand mixer with the whisk attachment or in a medium sized bowl beat the two egg whites at medium speed until frothy, this takes about 2 minutes.

Gradually add 2 tablespoons of sugar, while continuing to beat the mixture for about three minutes more when stiff peaks start to form in the mixture (like you were going to make meringue).

 If you are using your stand mixture, I would switch to another bowl if you are lucky enough to have one, or to just scrape the egg mixture into a small bowl and set it aside.

In a large bowl or your other stand mixer bowl, beat the avocado with the butter until smooth. Beat in the remaining amount of sugar until mixture is fluffy, this takes about three minutes.

Beat in the egg yolk, milk, and vanilla.

Remove bowl from stand mixer then stir in about half the flour mixture in to your avocado mix. Fold in half the egg white mixture.

Fold in remaining flour mixture, then fold in remaining egg white mixture. scrape the batter into your prepared pan.

Place loaf in over and bake for about 40 minutes, then cover with tin foil to prevent over darkening of the loaf and bake another 20-25 minutes or until done through to center. Cool the loaf in the pan for about 10 minutes before turning it out onto a cooling rack.

This loaf is delicious when served with a berry sauce like raspberries, see my recipe for an easy berry sauce if interested. The avocado loaf will also freeze well if wrapped up right and frozen without any glaze on it.



Pretty much everyone on earth loves a good slice of still warm banana bread, this avocado loaf is similar in concept though it is slightly more difficult to make since avocado is slightly denser than mushy bananas. Still this recipe is pretty easy, delicious, and very fun.  I first served this for the start of season three of  The Walking Dead, because green cake served with a blood red raspberry sauce seemed pretty darn perfect for the occasion.

Tip: When buying avocado be careful, it is pretty easy to get stuck with a useless piece of fruit if you aren't aware of what to look for. If you are like me and live in a country or climate that simply doesn't support the growth of avocado's locally, then you like me probably have to deal with avocado's which have been picked before they are ripe, frozen, and then shipped clear across the world. Not ideal. So look for an avocado which have a nice unblemished rind, it might be green or brown, or because of the freezing process it might be nearly black. That is all normal, be sure to check around the navel of the avocado because that is where most bacteria will find a way in, it should be intact and not look wrong. If the area around the navel is black and squishy- move on it's rotten. Finally avocado is beloved because of its smooth creamy texture, if you find a nice unblemished avocado, the navel area looks good, the last quality test is texture.  Gently squeeze the avocado, it should have some give to it and not have the firmness of a rock. This can be tricky, too soft and it means the fruit is rotten, too firm and it wont be nice creamy when you finally get it out of the rind, which will affect your recipe when you try and use it.

**If you have a stand mixer life will be easier for you, if you are not so lucky you can get the same results with a hand held electric double beater.

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