>Avocado, Lime, Cornmeal Pound Cake – this ain’t your Grandma’s pound cake!

>I know, it sounds weird, right?  Avocado in dessert?  Just bear with me, though, as I take you through my thought process.

Avocados are very high in fat (14.66 g per 3.5 oz. serving).  While this is not nearly as much fat as, say, butter (81 g per 3.5 oz serving), it still offers the possibility for adding moisture to baked goods.  When I worked for Williams-Sonoma, we sold avocado oil, and I remember once using it in something we baked as a sample because we were out of something else.  I figured if you could use the oil, why couldn’t you use the whole fruit?

The cornmeal pound cake recipe I was using called for two sticks of butter, so I decided to substitute one avocado for one of the sticks of butter.

Additionally, I subbed the zest of four small limes for most of the vanilla extract (lime and avocados – a natural combination).
The recipe calls for you to cream your butter in the bowl of an electric mixer until it is light and fluffy.  I creamed the avocado and butter together along with the juice of one lime (to prevent oxidation).  Then I added 1 1/3 cup sugar to the mix, along with 1/4 teaspoon salt.  To this I added 5 large eggs, allowing each egg to incorporate before adding the next.  I also added 1/4 teaspoon vanilla.
Then I beat in 1 cup of yellow cornmeal and 1 cup of flour, along with the lime zest.
I divided the batter equally into three small well-greased bundt pans (you could also bake this in one loaf pan, but I had these cute little bundts, so I used them instead), placed them in a COLD oven and turned it to 325 degrees.  They baked for 35 minutes.
The batter was a delicate green color when it was raw, but it baked to a very pale yellow.  The flavor is mildly lime, with very little (if any) avocado flavor.  The cornmeal gives the cake a grainier texture than a regular pound cake, but its really not at all distracting.  Overall, this is a delightful recipe – not too sweet, with a unique flavor and texture.  It would be very good with a drizzle of lime syrup and a dollop of whipped cream.
Avocado, Lime, Cornmeal Pound Cake
1 cup yellow cornmeal
1 cup all purpose flour
1 stick butter
1 ripe avocado
Juice of one lime
1 1/3 cup sugar
5 large eggs
1/4 teaspoon salt
1/4 teaspoon vanilla
the zest of 4 limes
1.  Grease a loaf pan or three small bundt pans
2. cream your butter and avocado, along with lime juice
3. Slowly add the sugar and salt
4.  Add the eggs, one at the time
5. Add the vanilla
6. Add the cornmeal and flour
7. Add the lime zest
8.  Pour the batter into the loaf pan or divide it equally among the budt pans
9. Place pan(s) in a COLD oven and turn it to 325 degrees
10. Bake for 35 minutes
11. Let cake(s) cool in pan(s) before turning out onto a cake plate
 12. Serve with a drizzle of lime syrup, some lime curd, and/or a dollop whipped cream

7 thoughts on “>Avocado, Lime, Cornmeal Pound Cake – this ain’t your Grandma’s pound cake!

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