Prep time: 15 minutes Cooking time: 50-60 minutes Servings: 30 x 11 mold
Ingredients:
- 3 large whole eggs
- 140 g sugar
- 220 g very ripe avocado pulp (about 2-3 avocados)
- 220 g flour
- 20 g cornstarch
- 1 sachet baking powder
- 3 g fine salt
- 2 teaspoons lemon juice
- 100 g fresh raspberries
First, halve the avocados, remove the inner pit and scoop out the pulp with a spoon; it will be very soft.
Pour it into a narrow, tall container, add the lemon juice and blend well with an immersion blender until a velvety consistency is obtained. Cover with cling film and set aside.
In a stand mixer, combine the eggs with the sugar and salt, and whisk with the whisk attachment - or use electric beaters - until a frothy mixture is obtained. This will take at least 5 or 6 minutes. Meanwhile, sift the flour with the baking powder and cornstarch: when the eggs are well beaten, add the sifted dry mixture in several batches, alternating with the avocado puree and always mixing with a spatula.
Preheat the oven to 180°C in static mode.
Line a loaf pan of the specified size with parchment paper: add the raspberries to the dough, mixing carefully to avoid breaking them, then pour into the pan.
Bake in the middle-lower part of the oven for about 45 minutes covered with aluminum foil, then remove the foil and continue for another 10-15 minutes. Remove from the oven, let cool for 10 minutes, then remove from the pan and let cool on a wire rack.
Our tips:
- Loaf pans are not all the same, which is why I always specify the size: if yours is larger or smaller, you will need to increase or decrease the quantities, also adjusting the cooking times!
- Even with the same quantities, every oven is different: the stated times should therefore be adjusted according to your equipment's characteristics.