Ingredients:
- 280 g of flour
- 150 g of plain yogurt
- 160 g of sugar
- 200 g of ripe Bacon avocado (about 1 1/2 fruits)
- 80 g of chopped and unsalted pistachios
- 3 eggs
- 2 tablespoons lemon juice
- 1 1/2 teaspoons baking powder
Preparation time: 80 minutes
Bacon avocado, thanks to its delicate flavor and buttery consistency, lends itself excellently to the preparation of desserts. You can take advantage of its high content of good fats. This is a quick and easy recipe, not excessively caloric also thanks to the non-use of oil or butter.
Let's start by opening and pitting the avocado; we insert the pulp reduced to coarse pieces, the lemon, the plain yogurt and the eggs into the blender. Blend gently at low speed until smooth. We chop about 1/3 of the pistachios and set them aside; we blend the remaining ones and place them in a bowl together with the sugar and well-sifted flour and yeast.
At this point we can combine the dry and liquid components, mixing them very well with the use of a whisk.
We heat the oven, in static mode, up to a temperature of 170°. To prevent the cake from sticking, grease a plum cake mold very well with a little avocado pulp and sprinkle it with flour.
Place the cake in a not very high compartment of the oven and leave to cook for about 50-55 minutes, as always testing with the toothpick to validate cooking. Let it cool.
For plating, either we sprinkle it with a little icing sugar, or we cover it with a very simple water icing prepared with 100 grams of icing sugar, 16 grams of water and a small squeeze of lemon. We finish everything by covering it with the chopped pistachios previously set aside.
I can only finish wishing you bon appetit and happy Avocado to everyone!!
