Avocado custard yoghurt cake

Avocado and custard in cake? You must be joking. Well, to me it’s not joking. It’s a multipurpose ingredient. I know avocado is used to make guacamole, spread on bread and salad. Why not make a cake with it?

How custard can be a cake, and shouldn’t it be in a pudding? Well, it can be added into cake beside pudding or tart. Being creative, love experimenting and exploring my ingredients have come up with the possibility dessert with a twist which bring inspiration from only making a pudding and brings it into a new age hearty, comfort and delicious cake.

Avocado and yoghurt is a delightful combination to this cake. Custard and avocado added together did create hearty comfort cake that is truly new favourite. The picture may not look beautiful to convince; you would say. I dare say its indeed a delicious cake.

Be brave combined them!!!! Bake and eat for yourself. Let your mouth be the judge and your stomach be the jurors.


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


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 plate mat with foil. Cool completely. Then transfer to cake container to keep cake moist.