Avocado lemon cake with barley grass powder
Preparation time: 75 min - Difficulty: easy
- Lactose-free
- 1 avocado
- 1 organic lemon zest & juice Juice
- 225 g butter or margarine
- 150 g raw cane sugar
- 1 pack vanilla sugar
- 1 pinch of salt
- 80 ml water
- 1 pinch of salt
- 4 eggs, room temperature
- 300 g spelt flour type 630
- 100 g ground almonds
- 1 heaped tbsp barley grass powder or barley grass juice powder
- 1.5 tsp tartar baking powder
- 50 ml vegetable drink
- 100 ml coconut milk
Ingredients Icing:
- 4-6 tbsp lemon juice
- 250 g powdered sugar
Ingredients Deco:
- marigold flowers & thyme
Preparation:
Cut avocado in half, scoop out flesh, place in a tall mixing bowl and mash finely with a little lemon juice.
Cream butter, sugar and vanilla sugar in a bowl with a hand mixer and gradually add eggs one at a time, about 3 minutes, then mix in lemon zest.
Combine flour, almonds and baking powder, add flour mixture, avocado and vegetable milk alternately to mixture and stir in.
Divide dough in half, stir barley grass powder into one half with a little coconut milk, and stir the remaining coconut milk into the other half.
Now alternate the doughs into the selected pan and marbleize with a fork.
Preheat the oven to 170 degrees Celsius.
Baking times vary depending on the pan, the loaf pan 50 to 60 minutes and for the muffins 20 to 30 minutes, possibly cover with aluminum foil beforehand.
At the end of the baking time, remove the cake and let it cool.
In the meantime, mix powdered sugar with lemon juice to make a nice thick glaze and pour it on the cooled cake.
We decorated it with fresh marigold flowers and thyme, your imagination is the limit.
Stored in a cool place, the cake will keep fresh for up to a week.