As today is a Public Holiday I have to move my cake baking for the week to a Monday. Let’s see how long the cake last…I can see myself baking again tomorrow…
Again, the cake improves its taste after a few hours, when all flavours settle. Perfect for breakfast tomorrow!
- 220gr. Plain Flour.
- 200gr. White Sugar.
- 3 Eggs.
- 75gr. Sunflower Oil.
- 1 Avocado.
- 40gr. Roasted Chopped Hazelnuts.
- 2 Tea spoons Baking Powder.
- 1 Tea Spoon Vanilla Extract.
- A few drops of Green Food Colouring.
- A pinch of salt.
Peel and mash the Avocado with a fork.
Pre heat the oven at 180 degrees.
Put in a bowl the dry ingredients: flour, baking powder and salt.
In another bowl, put the eggs and sugar. Whisk until they double their volume. Start adding the sunflower oil while whisking. Add the Vanilla Extract and Green colouring.
Slowly add the flour to the eggs bowl and mix until all ingredients are integrated. Add the Avocado and Hazelnuts. Mix well.
Spread some butter on a ring cake tin and sprinkle some flour. Pour the mix in the tin and bake for 35-40 minutes.
Let it cool down on a rack.