If you thought that you could only serve your avocados in savory dishes or in guacamole, you were wrong. The confectionery also claims it in a sponge cake with as much success as this one.

  • Ingredients for 6 people: 2 avocados, 3 eggs, 160g of sugar, 1 lemon, 40ml of arbequina EVOO, 240g of pastry flour, 1 sachet of baking powder, 2 tablespoons of natural yogurt, 3 tablespoons of icing sugar and 6 walnuts
  • Elaboration:We start by beating the eggs with the sugar and the extra virgin olive oil until we get a creamy mixture. On the other hand, we crush the avocados with the juice of half a lemon and mix with the beaten eggs with the sugar and oil. Sift the flour and add it, together with the baking powder, beating until a homogeneous mixture is obtained. It doesn’t matter if there are any clumps left because then they fall apart in the oven. Flour a mold and put our mixture, baking it for 40 minutes at 180ºC. To make the glaze, we beat the yogurt with the icing sugar. We take the avocado cake out of the oven when we can put a skewer in and see that it comes out clean. Let it cool and add the glaze, letting it drip around the edges. Finally, we decorate with some California nuts and ready to enjoy an unforgettable snack.


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