Recipe Description:
“Avocados are versatile and delicious! They can even be used as an alternative when you’re baking.” Recipe courtesy of Lisa of Estero, FL. 2013 Registered Dietitian Recipe Contest Entry. This recipe was submitted by an avocado fan and has not been tested by the Hass Avocado Board.
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Servings:
- Recipe serving size:
- Number of servings:
Ingredients:
- vegetable cooking spray
- 3/4 cup unsalted pistachios
- 1 cup all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup skim milk
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1 ripe, fresh avocado, halved, pitted and peeled
- 1 cup sugar
- 2 eggs
- powdered sugar
- raspberries or strawberries (optional)
Instructions:
- Preheat oven to 350 degrees F.
- Line a 9" cake pan with wax paper, spray with cooking spray, and dust with flour. Tap out excess flour.
- Place pistachios in a food processor and pulse for about 40 seconds. Add flour, baking powder, and salt and pulse just until combined.
- In a small bowl stir the milk and extracts together.
- Place the pulp of the avocado into a mixer with the sugar and beat until smooth.
- Add eggs one at a time beating after each addition. Alternate adding the pistachio and milk mixtures.
- Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow cake to cool for 5 minutes in the pan then place on a cooling rack to completely cool.
- Sprinkle with powdered sugar. Serve with berries, if desired.
Nutrition Facts
8 servings per recipe
Serving Size 1 serving (104g)
| Amount Per Serving | ||
|---|---|---|
| Calories | 280 | |
| % Daily Value* | ||
| Total Fat 9g | 12% | |
| Saturated Fat 1.5g | 7% | |
| Trans Fat 0g | - | |
| Polyunsaturated Fat 2g | - | |
| Monounsaturated Fat 5g | - | |
| Cholesterol 45mg | 16% | |
| Sodium 180mg | 8% | |
| Total Carbohydrate 46g | 17% | |
| Dietary Fiber 3g | 9% | |
| Total Sugars 31g | - | |
| Includes 29g Added Sugars | 57% | |
| Protein 6g | - | |
| Vitamin D 0.25mcg | 2% | |
| Calcium 79mg | 6% | |
| Iron 1mg | 8% | |
| Potassium 246mg | 6% | |
| Vitamin A 23mcg | 2% | |
| Vitamin C 3mg | 2% | |
| Vitamin E 0.80mg | 6% | |
| Vitamin K 5mcg | 4% | |
| Thiamin 0.17mg | 15% | |
| Riboflavin 0.16mg | 15% | |
| Niacin 2mg | 15% | |
| Vitamin B6 0.20mg | 10% | |
| Folate 27mcg DFE | 6% | |
| (0mcg folic acid) | - | |
| Vitamin B12 0.11mcg | 4% | |
| Biotin 0mcg | 0% | |
| Pantothenic Acid 0.51mg | 10% | |
| Choline 48mg | 8% | |
| Phosphorus 89mg | 8% | |
| Iodine 0mcg | 0% | |
| Magnesium 20mg | 4% | |
| Zinc 0.55mg | 6% | |
| Selenium 5mcg | 10% | |
| Copper 0.20mg | 20% | |
| Manganese 0.18mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
