Servings: 4
Ease of Preparation: Easy
Ingredients
- Avocado Oil Cake:
- ½ cup (120 ml) room temperature butter, plus more for greasing
- ¾ cup (180 ml) polenta, plus more for dusting
- 1 cup (240 ml) flour, sifted
- 2 teaspoons (10 ml) baking powder
- 1 teaspoon (5 ml) table salt
- ½ cup (120 ml) avocado oil
- 5 whole eggs + 2 egg yolks
- 1 cup (240 ml) sugar
- Avocado Frosting:
- 1 ripe avocado
- 1 tablespoon (15 ml) butter, room temperature
- ½ teaspoon (2.5 ml) vanilla extract
- ⅛ teaspoon (0.75 ml) salt
- 2 cups (470 ml) icing sugar
Method
- For the Avocado Oil Cake:
- Preheat oven to 350 F (175 C)
- Grease a 10 cup (2.5 L) Bundt cake pan liberally with butter or Avocado oil. Dust the bottom and sides of the pan with polenta.
- In a bowl, mix the flour, polenta, baking powder, and salt. Set aside.
- In a second bowl, mix the avocado oil, eggs, and yolks.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, 4-5 minutes.
- While the mixer is running, slowly add the egg mixture in stages until completely incorporated.
- Add the flour mixture and mix until just incorporated.
- Scrape batter into the prepared tin.
- Bake until a toothpick inserted into the centre comes out clean, roughly 50 minutes.
- Allow the cake to cool in the pan for 20 minutes, then invert onto a serving plate.
- For the Avocado Frosting:
- While the cake is baking, make the Avocado Frosting: In the bowl of a mini food pro, combine the avocado and butter. Beat on medium speed until no lumps remain.
- Beat in the vanilla and salt.
- While beating, slowly add in the sugar, roughly ½ cup (120 ml) at a time.
- Transfer the frosting into a container and refrigerate for 20-30 minutes minimum to firm up.
- Spread the frosting over the cake.
- Slice and serve immediately.