When Annie went to Hawaii she left behind three little rapidly ripening avocados. I didn't want them to go to waste, so decided to make them into a cake, like this one that so intrigued me when I read about it a couple of weeks ago. I had to modify the recipe, of course, veganising and dechocolifying it to suit the tastes of my audience. Disappointingly, the nice green batter fades to khaki as it bakes. It came out a little bit damp, so I think if I make it again I'll cook it about five minutes longer, past the point when the cake-testing straw comes out clean. It was a success in spite of the damp: Rachael, Michael and I ate it all up!
Avocado Coffee Cake
100g walnuts, toasted and coarsely chopped
80g dried apricots, chopped, soaked in hot tea till plump, then drained
85g brown sugar
200g avocado flesh, from 3 small or 2 medium avocados
80ml oil (avocado oil would be nice, or else something blah like sunflower)
170ml soy milk
1T EnerG Egg Replacer
1T orange juice concentrate
2t vanilla extract
275g all-purpose flour
1t each baking soda and baking powder
Heat oven to 350ºF and grease a bundt pan. Mix the filling ingredients together in a little bowl.
Whiz the avocado and oil together in a food processor till smooth, then add the sugar, milk, egg replacer, orange juice, and vanilla. Process thoroughly, till light and fluffy. Whisk the flour together with the remaining ingredients, then add to the avocado fluff and mix till just blended. Spread half of the batter in the pan, scatter the filling over, then spread on the rest of the batter. Bake for 45-50 minutes.