Avocado poppy seed cake with coconut cream and berry compote

For 24 pieces
  • 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
  • 1 ripe avocado
  • 300 g + 50 g + 100 g sugar
  • 250 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
  • 3 g protein
  • 20 g fat
  • 36 g carbohydrates

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