OK, so we left off yesterday gearing up to make Joy The Baker’s lovely Avocado Pound Cake. All of you that did not have the proper gear had an assignment to go out and buy yourself a descent sifter-a sifter that isn’t plastic, wimpy, or has a half peeled sticker stuck on it for approximately 19 years.
My basic plastic sifter model became a violent weapon with the ability to blind. This is an example of the shrapnel leftover after the “accident”.
Just to remind you…a heap of this was blasted at me.
Now, protection is necessary.
Now to say that it got easier after that…would be a bit of an exaggeration. We don’t call these posts Boulangerie ya’ baby! for nothing. I have, if nothing else, honesty. I have no doubt you can improve upon my methods. But, to ease your mind and bolster your confidence let me say I doubt very much that your eggs and sugar will do this like mine did.
Your flour, I will assure you, will not whip all over your counter like a dust storm.
Eventually you will get a nice light green batter–no doubt sooner than I. It is only a testament to Joy’s superb recipe creation to say that even after all my accidents and catastrophes I still eventually got these two, albeit concave loaves.
All was not lost. They sliced up nice. They are a lovely light green. They sort of taste like lightly avocado flavored corn muffins. In a good way-in an I want to eat them for breakfast, snack, and before bedtime kinda way. So, be good to yourself. Make these Avocado Pound Cakes from Joy The Baker.
Recipe from Joy The Baker
3 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup unsalted butter, softened
3 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
3/4 cup buttermilk
flesh of 1 1/2 ripe avocados, just over a cup of avocado, mashed
Preheat oven to 350 degrees F. Grease and flour two 9×4×3-inch loaf pans and set aside.
In a medium sized bowl, sift together flour, cornmeal, salt, baking powder and baking soda. Set aside.
Set the four 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 side 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.
Divide the dough between the two loaf pans and place in the oven. Turn the oven down to 325 degrees F. Bake for 40-45 minutes or until a skewer inserted in the center of the cakes comes out clean. Let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
Want some more Avocado Pound Cake inspiration? Check this out! Joy’s beautifully catered event The Violet Hour~ an On The Lamb Food and Beverage event. Couldn’t you just die of party jealousy? I wonder if I could get invited?
And get yourself a decent sifter…pronto!
