Lemon, Avocado & Poppy Seed Cake
We love finding seasonal ingredients, but in January, it's not so easy to find local fruit. Still great to use what is in season so try this from Tesco - where you can buy your Laid With Love eggs for the recipe! Gem avocados are extra creamy, making them perfect for keeping this zesty cake super moist – but don’t worry, it won't taste like avocado. Make it gluten-free by swapping out the flour for ground almonds and sandwich the light sponges together with indulgent cream cheese icing - a winner.
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
- 300 g ripe Gem avocado flesh about 2
- 300 g ground almonds
- 300 g caster sugar
- 2 lemons zested, 1 juiced
- 4 medium free-range eggs beaten
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tbsp poppy seeds plus 1 tsp to decorate
For the icing
- 125 g soft cheese
- 50 g butter
- 300 g icing sugar sifted
- Preheat the oven to gas 4, 180°C, fan 160°C and grease and line 2 x 20cm cake tins with non-stick baking paper.
- Blitz the avocado flesh, ground almonds and sugar in a food processor until you have a thick green paste.
- Transfer to a bowl and add the lemon juice and half the zest. Add the eggs, one at a time, stirring the mixture well between additions. Mix in the baking powder, bicarbonate of soda and the poppy seeds and stir until the seeds are evenly distributed. Split the mixture between the cake tins and bake for 35-40 mins until the cakes are just firm to the touch. Remove from the oven and set aside to cool completely in the tins on a wire rack.
- When the cakes are cool, beat the cheese and butter in a bowl to soften, then – working quickly – whisk in the icing sugar. Use a palette knife to spread half the icing over one cake, top with the second cake and spread the remaining icing over the top. Decorate with the remaining poppy seeds and lemon zest. The cake will keep, covered, in a sealed container in the fridge, for up to a week.