Avocado poppy seed cake with coconut cream and berry compote
- a little + 1/4 l sunflower oil
- 2 Can (s) (400 ml) chilled creamy coconut milk (65% coconut meat + water)
- 300 g flour
- 200 g whole wheat flour
- 3 TL Baking powder
- 5 EL ground poppy seeds span>
- 1 span> ripe avocado
- 300 g + 50 g + 100 g sugar
- 250 span> g mixed berries (e.g. strawberries, blueberries, blackberries, raspberries, red currants)
- 250 ml Apple juice
- 2 EL Vanilla pudding powder
75 minutes
very easy
- 1.
- Oil a rectangular springform pan (24 x 35 cm). Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer). Open the coconut milk cans. In the solid coconut milk cream z. B. Poke 2 holes with a wooden skewer and pour the coconut water (approx. 1⁄8 l per can) into a bowl.
- 2.
- Also put the solid coconut cream in a bowl, chill again.
- 3.
- Mix both types of flour with baking powder and poppy seeds. Halve the avocado, remove the stone, remove the pulp from the skin. Puree with 1⁄4 l oil and 300 g sugar until smooth. Stir in coconut water and flour mixture alternately in portions.
- 4.
- Pour the avocado batter into the mold. Bake in the hot oven for about 40 minutes.
- 5.
- Remove the cake. Approx. Let rest for 10 minutes, then remove from the mold and let cool down completely.
- 6.
- Sort and wash the berries. Clean the strawberries and cut them smaller if necessary, strip the currants from the panicles. Mix 4 tbsp apple juice and pudding powder until smooth. Bring the rest of the juice and 50 g sugar to the boil. Stir in the mixed pudding powder and bring to the boil briefly.
- 7.
- Stir in the fruits, allow to cool.
- 8.
- Mix the coconut milk cream and 100 g sugar with the whisk of the mixer until creamy. Spread the coconut cream and grits on the cake. Approx. Chill for 30 minutes and cut into pieces approx. 5 cm in size.
1 piece approx:
- 340 kcal li>
- 3 g protein
- 20 g fat
- 36 g carbohydrates
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