Avocado Pound cake

Avocado Pound cake(recipe source: adapted from Joy of baker with minor changes)

*makes a loaf pan
Ingredients
Flesh of 1 Avocado
50ml milk

125g butter, softened
150g sugar
1/2tsp vanilla extra

2 eggs

200g cake flour
40g Polenta (fine corn meal)
1/2tsp baking powder
1/2tsp baking soda
1/4tsp salt

Method
1. Blend avocado flesh together with milk, set aside.
2. Beat butter, sugar and vanilla until light and creamy.
3. Add in eggs one at a time, beating well after each addition.
4. Put in avocado milk mixture, combine well.
5. Add in flour, Polenta, baking powder, baking soda and salt, mix well.
6. Bake in a pre-heated oven at 180c for 45 minutes or until done when tested with a skewer.

http://nasilemaklover.blogspot.sg/2011/04/avocado-pound-cake.html

Avocado Shake

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	« Thread Started on Aug 24, 2008, 3:00pm »
wahcow and jencooks, here is the recipe for my avocado shake. This version is thicker. Family favourite. Make this at least twice a month. Blend in blender: 1) 6 avocadoes 2) 600ml of fresh milk (can be more or less) 3) 1 tray of ice (more if you want thinner shake) 4) 1 tablespoon of condensed milk 5) 1 tablespoon of milo powder or 2 cubes of chocolate or some hershe's choc syrup 6) 1 and 1/3 teaspoon of Nescafe Gold (this is the secret ingredient. Makes a huge difference) 7) Gula Melaka syrup (add until sweet enough for you) To make the gula melaka syrup, you just need to boil the blocks in some water, and strain the bits of coconut to get the syrup. Can usually keep for 2-3 weeks if left at room temperature. Keep in fridge can last longer but becomes glooey. Tada! Enjoy

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