AVOCADO BUTTERCREAM FROSTING
Provided by Alton Brown
Time 10m
Yield approximately 2 cups of frosting
Number Of Ingredients 4
Steps:
- Peel and pit the avocado. Place the avocado into the bowl of a stand mixer fitted with the whisk attachment along with the lemon juice and beat until lightened in color, approximately 2 to 3 minutes. Add the powdered sugar a little at a time and beat until smooth. Add the lemon extract and mix to combine. If not using right away, store in the refrigerator.
AVOCADO CAKE
I saw a recipe for this on the internet. I liked the idea, having 2 avocado trees. I just didn't like that recipe. So here is mine.
Provided by Ambervim
Categories Dessert
Time 55m
Yield 1 Cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Combine flour, baking soda, baking powder, salt, sugar, cinnamon, and allspice in a large bowl.
- Blend eggs, avocado, and milk smooth.
- Pour into dry ingredients. Stir until combined.
- Fold in lemon zest.
- Pour batter into a 9 x 13 baking pan or 2 round pans properly prepared.
- Bake for 40 minutes or until a toothpick comes out clean.
- Cool to room temperature.
- Dust with powdered sugar or frost with a complimentary frosting.
Nutrition Facts : Calories 4566.6, Fat 165.7, SaturatedFat 29.4, Cholesterol 406.2, Sodium 4870.2, Carbohydrate 723.3, Fiber 28.1, Sugar 402.2, Protein 64.3
MACADAMIA COCONUT CAKE
Steps:
- Make cake:
- Preheat oven to 350°F. Line bottom of a buttered 9-by-2 inch round cake or springform pan with a round of wax paper and butter paper. Dust pan with flour, knocking out excess.
- In a bowl with an electric mixer cream butter with 2/3 cup sugar until light and fluffy. Onto a sheet of wax paper sift together flour, baking powder, and salt. Stir flour into butter mixture alternately with milk in batches, beginning and ending with flour. Stir in vanilla and blend batter until just combined well.
- In another bowl with clean beaters beat egg whites until they hold soft peaks. Beat in remaining 1/3 cup sugar gradually and beat meringue until it holds stiff peaks. Stir one fourth meringue into batter to lighten and fold in remaining meringue gently but thoroughly.
- Spread batter evenly in prepared pan and bake in middle of oven 30 to 35 minutes, or until cake begins to pull away from side of pan and a tester comes out clean. Cool cake in pan on a rack 10 minutes. Invert cake onto rack and cool completely. Cake may be made 1 day ahead and kept at room temperature, tightly wrapped.
- Make filling:
- In a dry heavy skillet cook 1/3 cup sugar over moderate heat, undisturbed, until it begins to melt. Cook, stirring with a fork, until melted completely and a light caramel. Add macadamia nuts and cook, stirring, until nuts are coated well and caramel is deep golden. Pour praline onto a sheet of foil and cool completely. Break praline into pieces and in a food processor grind fine. (Do not purée to a paste.)
- In a small saucepan whisk together remaining 3 tablespoons sugar, egg yolks, milk, and cornstarch. Bring pastry cream to a boil over moderate heat, whisking, and cook over low heat, whisking constantly, 2 minutes. Whisk in vanilla. Transfer pastry cream to a bowl and chill until cold, its surface covered with plastic wrap. (Pastry cream will be very stiff.)
- In a bowl beat heavy cream until it just holds stiff peaks. Whisk pastry cream to loosen and whisk in praline. Fold in whipped cream and chill while making frosting.
- Make frosting:
- In a metal bowl set over a pan of simmering water whisk together frosting ingredients until mixture is warm and sugar is dissolved. With a portable electric mixer on high beat frosting 6 to 7 minutes, or until thick and fluffy. Remove bowl from heat and beat frosting until cooled slightly.
- Assemble cake:
- With a long serrated knife cut cake horizontally into 3 layers. Spread filling between layers on a cake plate and spread cake with frosting. Coat cake with coconut. Cake may be made 6 hours ahead and chilled, covered loosely. Garnish cake with macadamia nuts.
CHOCOLATE & LIME CAKE
Give chocolate cake a zesty lift with lime buttercream filling, chocolate and lime icing and candied zest to decorate - an irresistible flavour pairing
Provided by Diana Henry
Categories Dessert
Time 1h50m
Number Of Ingredients 17
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the base of 2 x 20cm cake tins with baking parchment. Beat the butter and light brown sugar together until pale and fluffy. Add the eggs gradually, beating well between each addition. Fold in the flour, baking powder and cocoa powder. If the mixture is very stiff, stir in the milk.
- Spoon into the cake tins and bake for 20-25 mins or until a skewer inserted into the centre comes out clean. Turn the cakes out onto a wire rack and peel off the parchment. Gently heat the lime juice and caster sugar together, stirring to help the sugar dissolve. While the cakes and the syrup are still warm, pierce the cakes all over using a skewer and spoon over the syrup. Leave to cool completely.
- Next, make the candied lime zest. Pare the zest from the limes, cutting it into broad strips. Cut away the white pith and discard, then slice the zest into matchstick-sized strips. Put them in a pan and cover with water, then bring to the boil. Cook for 1 min, then drain and rinse. Dry and set aside. Juice the limes and add enough water to make 225ml. Heat gently with the sugar until the sugar has melted. Add the strips of zest and simmer until the liquid has almost evaporated and turned syrupy - about 30 mins. Scoop the strips of zest out with a slotted spoon, then place them on parchment to dry.
- To make the buttercream, beat the butter and icing sugar together using an electric mixer or by hand (start off gently or the icing sugar will fly everywhere), until pale and light, but don't beat for so long that it gets too fluffy. Add the lime zest and beat again until smooth. Chill in the fridge until the buttercream is firm, but spreadable.
- To make the icing, heat the cream gently (don't let it boil), then take it off the heat. Add the chocolate and let it melt, stirring to help it along. Put the marmalade in a small pan with the extra 1 tbsp cream and heat slowly to dissolve. Add to the chocolate and cream and stir until everything is blended. Leave to cool a little, but not so long that it becomes firm. Pour over one of the layers of sponge and leave to cool and set - it will run down the sides and drip off.
- Spread the buttercream over the other layer, then put the chocolate coated layer on top. Decorate with the candied lime zest.
Nutrition Facts : Calories 855 calories, Fat 49 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 74 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
AVOCADO LIME CAKE WITH A TOASTED COCO-MACADAMIA NUT ICING
For those that do not like avocados, don't tell them it is avocado. Only tell them after they have tasted this cake and love it. Toooooo many people have preconceived bias that they do not like avocados or green things. THIS is GUARANTEED to change their thinking!!! HINT: To quickly and effortlessly toast coconut, spray a medium non stick skillet over medium heat with no stick cooking spray. Continually toss coconut around until a golden brown color. Let cool completely.
Provided by ChefNOID
Categories Dessert
Time 53m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- CAKE:.
- HEAT oven to 350 degrees. Lightly spray two (8-inch) round cake pans with no stick baking spray; set aside.
- SIFT flour, baking soda, baking powder, and salt together in a medium bowl; set aside.
- BEAT avocados, sugar, lime juice and zest in a large mixing bowl with an electric mixer on medium high speed for 4 minutes or until mixture is fairly smooth and fluffy. Add water and then add eggs, one at a time, beating well after each addition.
- REDUCE mixer speed to low and add flour mixture. Mix until flour is incorporated into avocado mixture. Divide batter equally between the two prepared pans and spread evenly.
- BAKE on the middle rack of oven for 32 to 35 minutes, or until a tester inserted in the center of each cake layer comes out clean. Let cool completely on a wire rack.
- ICING:.
- BEAT cream cheese, lime juice and zest in a large mixing bowl with an electric mixer on medium high speed for 3 minutes, or until smooth. Add confectioners sugar and salt, beating until smooth.
- SPREAD icing between layers and on top and sides of cake. Garnish each layer and on top and sides with half the toasted coconut and macadamia nuts.
Nutrition Facts : Calories 716.5, Fat 26.6, SaturatedFat 12.4, Cholesterol 73.7, Sodium 523.3, Carbohydrate 117, Fiber 6.5, Sugar 84.2, Protein 8.5
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