Matcha and Avocado Cake

I am far from being a health nut. But health is by far the most important thing, PERIOD. Last year I had surgery where the post-op recovery was excruciating. I was bed-ridden for days, helpless, depressed and in pain. All the money in the world would not have made me feel better or happier. All I wanted was my health.

Eating and living healthy is important. But I definitely don’t obsess over it. When it comes to baking/cooking, taste usually trumps health when it comes to selecting ingredients. I’m a believer that everything is okay if done or consumed in moderation. So indulging in a paper thin carbon crusted pizza, or pie slice with two scoops of ice cream and whipped cream is fine if done on occasion. 

Initially I wanted this cake to scream “green” and make it healthy, fat-free and reduced in sugar content… Until I reminded myself of my own philosophy about balance and moderation. And how we have today. So let’s make life grand. 

I kept the butter, the cream and sugar. But I also kept the matcha and avocado. The beauty of this cake is that it has elements of healthy and attributes of a sinful dessert. It’s sweet, delicious, nutty but ultimately, delicious. 

Bon app!

INGREDIENTS FOR THE CAKE:
3 cups (390 g) AP flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons matcha powder
3/4 cup (170 g) unsalted butter room temperature
2 1/2 cup (500 g) white granulated sugar
4 eggs room temperature
1 1/2 teaspoons vanilla extract
2 ripe avocados peeled and mashed (came to 1 cup once mashed)
1 cup (100 g) chopped walnuts
3/4 cup heavy cream
INGREDIENTS FOR THE DRIZZLE:
1 1/2 cups (185 g) icing sugar
1 lemon, freshly squeezed 
Rind of 1 lemon
1 teaspoon matcha powder
1 cup (100 G) chopped walnuts

DIRECTIONS:
FOR CAKE:
Place oven rack in middle and preheat to 350F
Spray or grease a long 16×5″loaf pan and line with parchment paper on bottom…or use two 9×5″ loaf pans 
Sift the flour, baking powder, baking soda, salt and matcha powder in large bowl, whisk well and set aside
In stand mixer or hand mixer, beat the butter until light and fluffy
Add the sugar and beat for a couple minutes
Add the eggs one at a time, scrape sides and bottom every so often
Then add the vanilla extract, mashed avocado and walnuts
Pour a third of the dry/flour mix into the wet, mix until incorporated. Then add about a third of the cream. Continue this until all has been mixed together.
Pour batter in pan(s) and bake for about 1 hour. Check at about 50 minutes with a toothpick (should come out clean). 
Take out of oven and allow to cool for about 20 minutes before transferring to wire rack
FOR ICING:
Grate the lemon rind into a small bowl. Then squeeze the juice. (I got about 2 1/2 or so table spoons from my lemon)
Sift the icing sugar and matcha powder in a medium bowl, then add the juice/rind and mix until you reach your desired consistency.
Add more icing sugar for a thick consistency or add more lemon juice or milk for a thinner consistency
Once the cake has cooled, spoon over and drizzle the cake. 
Sprinkle the walnuts

(*recipe plug in feature is temporarily out of order…I’ll post this recipe as a card and list under the index as soon as its up and running again)

BON APP!