Avocado custard yoghurt cake

Avocado custard yoghurt cake 1.JPG       Avocado custard yoghurt  cut up cake.JPG      

Ingredients

200 g  plain flour, sifted
2 tsp baking powder
1/2 tsp salt
500 g yogurt
215 g castor sugar
300 ml sour cream
3 extra-large eggs
3 Tsp grated lemon zest
1/2 Tsp vanilla essence
1/2 cup olive oil
2 avocado, flesh, mashed
8 Tsp custard powder

Method

Preheat the oven to 180 deg C. Grease and flour the ring pan. Sift together flour, baking powder, and salt into a bowl. Using electric blender, blend together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.

Slowly blend the dry ingredients ( a ladle at a time) into the wet ingredients. Mashed the avocado and mix with custard powder then fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 – 60 minutes, or until a cake tester placed in the center comes out clean.

When the cake is done, leave in oven with door close for 30 minutes. Then remove from oven; allow 10 minutes to cool. Next carefully place on a cake container platemat with foil. Cool completely. Then transfer to cake container to keep cake moist.

 

#helenscchinrecipes,#nomadkitchencounter,#clubfoody

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2 thoughts on “Avocado custard yoghurt cake”

  1. Pingback: Spiced lamb racks with grapes and vegetables | helenscchin's Blog

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