How to Make Avocado and Cocoa Cake

Ingredients

• 2 eggs
• 1 teaspoon vanilla
• 1 1/4 cups sugar
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• Pinch of salt
• 3/4 cup warm milk
• 1/2 cup oil
• 1 medium ripe avocado, peeled and chopped
• 2 cups flour minus 2 tablespoons
• 2 tablespoons fine semolina (farikha flour)
• 1 tablespoon baking powder
• 1 tablespoon cornstarch
• 2 tablespoons cocoa powder

Method

1. In a blender, whisk the eggs, vanilla, sugar, and lemon zest
2. When the mixture becomes creamy, add the lemon juice, pinch of salt, warm milk, and oil, and whisk for one more minute
3. Add the avocado and whisk for another minute as well
4. Add the sifted flour, semolina (farikha), baking powder, and cornstarch in batches, stirring from the bottom up with a wooden spoon until all the quantity is used up
5. Once the mixture is well combined, grease a loaf pan with oil and dust it with flour, then pour in half of the batter
6. Add the cocoa to the second half of the batter and stir with a spoon to combine
7. Pour the cocoa batter over the batter in the pan
8. Bake the avocado and cocoa cake in a preheated oven at 165°C for about 50 minutes, watching it closely; it may need less time depending on your oven's strength
   Timers: 50 min
9. Once the cake is baked, turn off the oven and switch on the top heat for 7 to 10 minutes, watching closely
   Timers: 10 min
10. Serve the cake cold, at room temperature
11. This delicious cake is from a friend and site chef
12. For more delicious sweets from Amir, here is the moghli
13. Also from Amir, here is how to make semolina pudding with milk