avocado ricotta pound cake

Name: Avocado Ricotta Pound Cake
Cook time: 1 h 10 min
Yield: 1
Cuisine: American
Ingredients: 3/4 cup(s) mashed pulp of a ripe avocado from mexico; 1/2 cup(s) requesón or ricotta cheese, at room temperature; 1/4 cup(s) unsalted butter, softened; 1 1/4 cup(s) sugar; 3 - eggs; 2 tablespoon(s) freshly squeezed lime juice; 1 3/4 cup(s) all-purpose flour; 1 tablespoon(s) baking powder; 1/2 teaspoon(s) salt; 2 teaspoon(s) lime zest; 2 tablespoon(s) pumpkin seeds; - confectioners’ sugar, to taste

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://momstart.com/2012/11/avocado-ricotta-pound-cake-recipe/

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yield 1 loaf; 10 slices

cook time 1 Hr 10 Min

method Bake

Ingredients For avocado ricotta pound cake

3/4 c

mashed pulp of a ripe avocado from mexico
1/2 c

requesón or ricotta cheese, at room temperature
1/4 c

unsalted butter, softened
1 1/4 c

sugar
3

eggs
2 Tbsp

freshly squeezed lime juice
1 3/4 c

all-purpose flour
1 Tbsp

baking powder
1/2 tsp

salt
2 tsp

lime zest
2 Tbsp

pumpkin seeds
confectioners’ sugar, to taste

How To Make avocado ricotta pound cake

1
Preheat oven to 350°F. Butter an 8 x 4-inch loaf pan and cover the bottom with parchment paper cut to size. In a mixer at medium speed, beat the avocado until smooth and buttery. Add ricotta and butter; mix until fluffy. Add the sugar; beat until incorporated. Add the eggs, one at time, beating well after each addition; add lime juice and mix well. In a bowl, combine flour, baking powder and salt; add 1/2-cup at a time, to the avocado mixture, stirring just to mix after each addition.

2
Stir in lime zest. Scrape batter into prepared pan and smooth top; sprinkle with pumpkin seeds. Lay a sheet of parchment paper over the pan.
3
Bake until golden and a toothpick inserted in the center comes out clean, 60-70 minutes. Allow to cool 15 minutes before removing from pan. Sprinkle with confectioners’ sugar to serve.
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