A sweet and colourful springtime dessert!

After the long, dark days of winter, spring is a (very) welcome change. And as we swap parkas for raincoats, you may also be looking to add some colour and brightness to your table. Pretty enough for a special occasion, our Avocado pound cake with raspberry glaze also goes well with a casual cup of tea, and won’t disappoint when it comes to taste. The avocado, which has more potassium than a banana and a good dose of folate, makes the loaf moist and gives it a lovely pale green hue. But don’t worry if you’re not an avocado fan – it’s absolutely undetectable in the flavour … we promise. The bright pink raspberry glaze, which can be whipped up in only minutes, adds a nice hit of sweetness, along with all of the berries’ goodness. Unglazed, the loaf can be frozen in foil for up to two weeks, and makes a good plan-ahead dessert option.

Step 1:

Preheat oven to 325°F and lightly spray a loaf pan (8 x 4 inches) with cooking spray. Add flour, baking powder, and salt in a medium bowl and whisk to combine. Set aside. In a separate bowl, beat egg whites with an electric mixer on medium-high until frothy (about 1 minute). Gradually add 2 tbsp of sugar (Tip: measure sugar out in advance – there are 12 tbsp in ¾ cup) and continue beating until stiff peaks form, about 3 more minutes.

Step 2:

In a large bowl, beat avocado with the room temperature butter until smooth. Then add remaining sugar and beat until mixture is very fluffy (approximately 3 minutes). Add egg yolk, milk, and vanilla, and continue beating until combined. Tip: Use a potato masher to soften and break the avocado up first.

Step 3:

Using a spatula, stir half of the flour mixture into the avocado/butter mixture. Fold in half of the beaten egg whites until combined, and then fold in remaining flour mixture and egg whites. Scrape the batter into prepared loaf pan.

Step 4:

Bake in centre of oven until loaf is golden brown, about 40 minutes. Then cover loaf with foil and continue baking for about 20-25 more minutes, or until a cake tester comes out clean. Cool in pan on a rack for 10 minutes, and then turn loaf out on to the rack until it’s completely cooled.

Step 5:

Push thawed raspberries through a sieve (a ladle works well), and then discard the seeds. Note: The raspberry purée should measure about 2-3 tbsp. Whisk the icing sugar into the purée until smooth, and spoon the glaze over the loaf.

Try this recipe: Avocado pound cake with raspberry glaze

Ingredients

Pound cake

• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 egg, separated
• 1 egg white
• 3/4 cup granulated sugar
• 1/3 cup puréed avocado
• 1/3 cup unsalted butter, at room temperature
• 1/4 cup milk
• 1 tsp vanilla

Glaze

• 1/2 cup frozen raspberries, thawed
• 3/4 cup icing sugar