Avocado poppy seed cake with coconut cream and berry jelly

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
4.8 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 24
  • 7-10 Tbsp some + 1/4 l sunflower oil
  • 2 can(s) (400 ml each) chilled creamy coconut milk (65 % coconut meat + water)
  • 300 g Flour
  • 200 g Wholemeal wheat flour
  • 3 TSP Baking Powder
  • 5 TABLESPOONS ground poppy seed
  • 1 ripe avocado
  • 300 g + 50 g + 100 g sugar
  • 250 g mixed berries (e.g. strawberries, blueberries, blackberries, raspberries, redcurrants)
  • 250 ml apple juice
  • 2 TABLESPOONS Vanilla custard powder

Directions

  1. 1

    Oil a rectangular springform pan (24 x 35 cm). Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Open the coconut milk cans. Prick 2 holes in the firm coconut milk cream, e.g. with a wooden skewer, and pour the coconut water (approx. 1⁄8 l per tin) into a bowl.

  2. 2

    Put the coconut cream in a bowl and refrigerate again.

  3. 3

    Mix both types of flour with baking powder and poppy seeds. Cut the avocado in half, remove the core and peel the flesh. Puree with 1⁄4 l oil and 300 g sugar until smooth. Alternately stir in coconut water and the flour mixture in portions.

  4. 4

    Fill the avocado dough into the mould. Bake in a hot oven for about 40 minutes.

  5. 5

    Take out the cake. Let it rest for about 10 minutes, then remove from the mould and let it cool completely.

  6. 6

    Select and wash the berries. Clean strawberries and cut them into smaller pieces if necessary, remove currants from the panicles. Stir 4 tablespoons apple juice and pudding powder until smooth. Boil up the rest of the juice and 50 g sugar. Stir in the pudding powder and boil up briefly.

  7. 7

    Stir in the fruit and let it cool down.

  8. 8

    Cream the coconut milk cream and 100 g sugar with the whisks of the mixer. Spread the coconut cream and groats on the cake. Chill for about 30 minutes and cut into pieces of about 5 cm.

Nutrition Facts

KCAL
340 kcal
CARBS
36 g
FATS
20 g
PROTEINS
3 g