Avocado cake
4 servings
45 minutes
Avocado cake is an unusual and exquisite dish of American cuisine that captivates with its balance of flavors and textures. At its core is tender avocado with a creamy consistency, while fresh herbs and spices add zest. Quinoa cooked in aromatic tomato juice adds a light nutty note, and beets and tofu create a vibrant contrast and depth of flavor. Crispy slices of Borodinsky bread give this dish a special charm, while fresh cherry tomatoes complete the composition with juiciness. Avocado cake is perfect as a light and nutritious snack or an elegant appetizer for a festive table. This culinary masterpiece harmoniously combines fresh, healthy ingredients to create a delicate, refreshing, and slightly spicy taste that leaves a pleasant aftertaste and the desire to try again.
1
Boil the beetroot, then cut it into small cubes of 2−3 millimeters. Also finely chop the tofu, mix it with the beetroot, dress with lemon juice, olive oil, and salt to taste.
- Beetroot: 40 g
- Tofu: 40 g
- Lemon juice: 5 ml
- Olive oil: 60 ml
- Salt: 2 g
2
Make fresh tomato juice: peel the tomatoes and pass them through a juicer.
- Pink tomatoes: 60 g
3
Rinse quinoa and cook in tomato juice for 12-13 minutes. Add salt and pepper.
- Quinoa: 80 g
- Tomato juice: 200 ml
- Salt: 2 g
- Ground black pepper: 2 g
4
Fry the bread in olive oil in a pan or bake it in the oven for a few minutes.
- Borodino rye bread: 100 g
- Olive oil: 60 ml
5
Clean the avocado, separate the flesh from the pit, and mash it slightly with a fork in a bowl, but not to a puree consistency.
- Avocado: 2 pieces
6
Finely chop the dill and add it to the avocado along with spices, lime juice, and olive oil.
- Dill: 2 g
- Caraway: 1 g
- Lime juice: 60 ml
- Olive oil: 60 ml
7
Place the avocado mass on a plate using a round mold, top with beetroot and tofu, arrange quinoa beside it, and garnish with sliced cherry tomatoes.
- Avocado: 2 pieces
- Beetroot: 40 g
- Tofu: 40 g
- Quinoa: 80 g
- Cherry tomatoes: 6 pieces
