The HEALTHIEST Cake I’ve Ever Baked!!!

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Two ripe avocados sitting in my fridge staring at me…”We don’t want to be turned into a standard guacomole or just eaten as a salad component…please turn us into something exciting!!!”
Yes your reading correctly, the avocados spoke to me… Lol! 😉

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No! These were my thoughts that prompted me into doing something very different from what I have done before. I’ve heard and seen people baking with avocados so it was my turn now. Pleasantly surprised at how soft and moist the loaf turned out and how extremely healthy it is apart from the sugar content!

A Fatless, butterless cake wooo hooo!!! Everyone who tried it couldn’t tell the main ingredient and it went down a treat especially with the zingy lemon icing sugar that hits your palette as you take your first bite!

Soooo simple….sooo quick and easy…great for those who crave cake but may have cholesterol issues! My little one said it was very tasty and children do not lie! So give it a go friends…much love D x

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INGREDIENTS

For the cake
200g self raising flour
150g caster sugar
4 free range eggs
2 ripe avocados

For the topping
juice of half a lemon
4-6 tbsp icing sugar
Handful of flaked almonds

METHOD

• Preheat oven to 180°c/350°f/gas mark 4. Line and grease a loaf tin

• Beat sugar and eggs in an electric mixer for 5-7 minutes on a medium speed. So that the initial ingredients have doubled in volume

• Meanwhile mash and smooth out Avocado flesh into a very silky consistency. Should be similar to a soft butter consistency

• Add the flour and avocado to the egg mixture and mix until combined well

• Transfer the batter into the loaf tin and bake for 35-45 minutes or until a skewer comes out clean. Cool on a wire rack

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To make the icing ~
• Gradually stir the lemon juice into the icing sugar and beat to get a thick sticky white consistency

• Once the loaf has cooled spread over the lemon icing and sprinkle with the flaked almonds

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Victorious Victoria Sponge!

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The Victoria sponge was named after Queen Victoria who favoured a slice of cake with her afternoon tea. A British classic! Simply delightful and effortless to make, a delicate soft airy sponge cake recipe that you can adapt by adding other ingredients to make it more extravagant!

One of my family’s favourites. Especially my Dad! Who loves eating the sponge warm! Treat yourself this weekend with a Victoria sponge, enjoy! Much love D xxxx

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INGREDIENTS

220g self raising flour
175g caster sugar
175g butter or butter spread
3 large eggs
2 level tsp baking powder
½ tsp vanilla extract
3 tbsp milk
4 tbsp warmed strawberry/raspberry seedless jam
Icing sugar for dusting

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METHOD

• Preheat oven to 180°c/350°f. Grease and line two 20cm diameter sandwich tins.

• Add all the ingredients together in a mixing bowl or mixer. Stir well until all the ingredients are combined. The batter should have a easy slip off the spoon consistency. If not then add a little more milk

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• Divide the batter between the two tins

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and bake on the same shelf for 20-25 minutes until golden brown and the sponge springs back to the touch

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• Remove sponges carefully and place on a cooling rack

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• Once cool spread the jam on one of the cakes and then sandwich together

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Finish off with a dusting of icing sugar

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