Avocado Bread
1 serving
80 minutes
Avocado bread is an original and delicate dessert inspired by American baking traditions. Avocado, known for its creamy texture, gives the dough softness and lightness, while lemon zest and juice add fresh citrus notes. The fluffy structure comes from the combination of baking soda and powder, while the chocolate lattice and nut crumble turn it into a true gastronomic masterpiece. Perfect for morning tea or as an exquisite snack. Serving with jam or preserves enhances the flavor even more. This bread is a great example of how unusual ingredients create a harmony of flavors and textures.
1
Prepare all the products.
2
Grease the mold with butter.
- Butter: 20 g
3
Remove the zest from the lemon.
- Lemon: 1 piece
4
Squeeze 1.5 tablespoons of juice from the lemon.
- Lemon: 1 piece
5
Cut 2 ripe avocados, remove the pit, peel, and puree the flesh.
- Avocado: 2 pieces
6
Add all the sugar and whisk.
- Sugar: 130 g
7
Add eggs and continue whisking.
- Chicken egg: 3 pieces
8
Add salt, lemon zest, lemon juice, baking soda, and baking powder.
- Salt: pinch
- Lemon: 1 piece
- Baking soda: 5 g
- Baking powder (raising agent): 5 g
9
Add the sifted flour in three portions, mixing thoroughly with a spatula each time.
- Wheat flour: 320 g
10
Transfer the dough to the mold and smooth it out.
11
Bake in a preheated oven at 180 degrees for 45-50 minutes, in the middle, on the top-bottom mode.
12
Break the chocolate, add butter, and melt it in the microwave or in a water bath.
- Dark chocolate: 40 g
- Butter: 20 g
13
Transfer the melted chocolate into an envelope or a simple bag, cut the tip. Cover the cupcake with a chocolate lattice.
14
Chop the nuts and sprinkle them on the cake.
- Walnuts: 30 g
15
Serve with jam or preserves.
