I learned to eat avocados when I was in Mauritius. Working as a Quality Controller for a Hong Kong based apparel company, I was seconded for a year there. Behind our big colonial type hostel, there were these 2 very huge avocado trees. Pleasant memories. How the guys tried to impress by plucking mature fruits from those trees. Most times, we girls would wait for them to fall on the ground and gleefully gather our harvest of butter fruits.
There was only one way we ate it back then. May sound distasteful to some. Be warned.
My factory manager, Mr. Lee, bespectacled and walked with a little polio limp gave me my first lesson on preparing a sweet avocado dessert. He would cut the chilled ripened fruit into halves and remove the stony seed. On each of the shelled halves, we poured a generous teaspoon of brown sugar into the hole that stony seed used to sit. Mash it to melt together, not too much, just enough. A little citric juice from a tiny wedge of lemon does wonder to the taste. Heavenly.
There are 2 very ripened Hass avocados sitting in the refrigerator. I am tempted to go back memory lane and prepare myself the dessert, just to reminisce that unforgettable taste. I had neither brown sugar nor lemons. I have to be careful what I produce, least no one help me to consume. It has to be either a guacamole dip or a sweet dessert.
The cake turns out slightly over moist. The chocolate marble adds flavour and I would say chocolate and avocado makes a great pair. If I were to do this cake again, I would convert the cornmeal to wheat flour.
AVOCADO CHOCOLATE MARBLE CAKE RECIPE
- 1 1/2 cups all-purpose flour
- 1/4 cup yellow cornmeal (used cornflour)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup buttermilk (adapted with full cream)
- flesh of 1 ripe avocado mashed ( used 2 small ones)
- some chocolate powder (for marble effect)
- Preheat oven to 350 degrees F. Grease and flour the loaf pan and set aside.
- In a medium sized bowl, sift together flour, cornmeal, salt, baking powder and baking soda. Set aside.
- Set the 2 eggs out on the counter to come to room temperature while you beat the butter and sugar.
- In the bowl of a stand mixer, beat butter on medium speed until softened and pliable. Add the sugar and beat until light and fluffy, about 4 minutes. Add the avocado and beat another minute to incorporate. Scrape down the sides of the bowl to ensure that everything is thoroughly mixed.
- Add the eggs one at a time, beating 1 minute after the addition of each egg. Beat in vanilla extract.
- Reduce the mixer speed to low and add half of the flour mixture, all of the buttermilk, and then the rest of the flour mixture. Beat just until combined.
- Scoop 2 tablespoon of mixture into a separate bowl. Add 2 teaspoon of chocolate powder and mix.
- Turn the oven down to 325 degrees F. Pour mixture and alternate with the chocolate mixture for the marble effect.
- Bake for 40-45 minutes or until a skewer inserted in the centre of the cakes comes out clean.