Avocado and lime cake with ginseng powder icing
- Lactose free
Preparation time: 120 minutes - Difficulty level: medium
Ingredients for the dough:
- 350 g spelt flour type 630
- 200 g raw cane sugar
- 1 packet vanilla sugar
- 225 g butter
- 1 teaspoon lemon juice
- 4 eggs
- 50 g ground almonds
- 1 packet baking powder - 50 ml milk or plant-based drink . baking powder
- 50 ml milk or plant-based drink
Frosting:
- grated lime zest
- 250 g powdered sugar
- 1 tbsp ginseng powder
- 5-6 tbsp lime juice
Decoration:
- coconut flakes or chopped pistachios
- 350 g spelt flour type 630
- 200 g raw cane sugar
- 1 packet vanilla sugar
- 225 g butter
- 1 teaspoon lemon juice
- 4 eggs
- 50 g ground almonds
- 1 packet baking powder - 50 ml milk or plant-based drink . baking powder
- 50 ml milk or plant-based drink
Frosting:
- grated lime zest
- 250 g powdered sugar
- 1 tbsp ginseng powder
- 5-6 tbsp lime juice
Decoration:
- coconut flakes or chopped pistachios
Preparation:
Cut the avocado in half, scoop out the flesh with a tablespoon, dice and place in a tall blender jug. Add the lemon juice and puree until smooth.
Now cream the butter with the sugar and vanilla sugar and gradually mix in the eggs.
Mix in the lime zest and first mix in the dry ingredients flour, almonds and baking powder before stirring them in.
Then add the flour mixture, avocado and milk alternately to the egg mixture and stir in.
Now pour your batter mixture into a greased and floured loaf tin and smooth it out.
Bake:
Bake in the preheated oven on the lowest shelf for approx. 60 minutes and test for doneness with a wooden skewer.
Leave the cake to cool in the tin for approx. 15 minutes, carefully turn out onto a cake rack and leave to cool.
In the meantime, mix the other ingredients to make a smooth icing and spread over the cooled cake and decorate as desired.
