Pistachio-Avocado Cake Recipe

Name: Pistachio-Avocado Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60g grams Pistachios; 1 Lime; 3 tablespoons Lime juice; 250 grams Butter; 1 Avocado; 160 grams Sugar; 4 Eggs; 350 grams Flour; 2 tsp Baking powder; 50 milliliters coconut milk

Servings: persons

1
Preheat oven to 350F. Pulse 50 g of pistachios, grate the zest of the lime. Cute the avocado in two and keep the flesh.
2
In a food precessor, beat together butter, avocado, sugar and 1 pinch of salkt until creamy, about 6-8 minutes. Add the eggs one at a time
3
In a separate bowl, stir together flour, powdered pistochios , lime zest and baking powder. Slowly pour in the coconut milk and lime juice, stirring gently. Pour in the avocado -butter mixture and combine well until dough is smooth
4
Grease and flour a cake pan, pour in the dought. Bake in the oven for at least an hour on 350F. Let cool for 10 minutes before taking out the cake and serving. Chop the remaining pistachios and use them as decoration.

1085

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 60g grams Pistachios, 1 Lime, 3 tablespoons Lime juice, 250 grams Butter, and more.

Yes, Pistachio-Avocado Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio-Avocado Cake

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