Avocado & Lime Loaf
Preheat the oven to 350°F. Grease and line the base of a 900g (2lb) loaf pan with parchment paper.
Using an electric mixer, beat together the butter and sugar until light and creamy. Add the lime zest and juice to the mashed avocado, then beat this into the butter mixture. Add the eggs one at a time, beating well between each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, salt, baking powder, and baking soda. Use a large metal spoon to fold half into the avocado mixture. Stir in the buttermilk, then fold in the remaining flour mixture. Transfer the cake mixture to the prepared pan and smooth over the top.
Bake for 55 minutes - 1hr until a skewer inserted in the middle comes out clean. If the loaf is browning too quickly, cover lightly with a piece of foil. Remove from the oven then let cool for 15 minutes. Remove from the pan, peel away the paper, and leave on a wire rack to cool completely before icing.
To make the icing, mix the avocado with half the lime zest and the juice. Cream the butter using an electric mixer, then beat in the avocado mixture. Slowly add the icing sugar, whisking well to combine. Spread thickly over the top of the cooled cake and sprinkle with the remaining lime zest.
Chef's tip: The loaf will keep in an airtight container for three days.
8-10 Servings
20 Minutes
1 hour
80 Minutes
85g (1/3 cup) unsalted butter, at room temperature
200g (just over ¾ c) caster/superfine sugar
1 lime, finely zested and juiced
1 very ripe Hass avocado, halved, pitted, peeled, and mashed
2 large eggs, at room temperature
1 teaspoon vanilla extract
200g (just over ¾ c) plain flour
Pinch salt
1 teaspoon baking powder
1 teaspoon baking soda
100ml (just under ½ c) buttermilk
Icing:
½ very ripe Hass avocado, pitted, peeled, and mashed
1 lime, zested
Juice of 1/2 lime
35g (2 ½ tablespoons) unsalted butter
100g (7 tablespoons) icing sugar, sifted
