Avocado Sponge Cake

For the Sponge Cake

Sift the flour, salt and baking powder, then set aside. Cream the butter and sugar together in a mixer with a paddle attachment until reaching a light and creamy consistency. Add the dry mixture, milk and egg, one thing at a time. Slowly add the Simplot® Avocado Pulp. Put mixture in a loaf tin and bake at 170°C for approximately 45 minutes. Let cool and then take out of the dish.

For the Lemon Avocado Glaze

Mix the Simplot® Avocado Pulp with powdered sugar and lemon juice. Put into a piping bag and set aside.

Assembly

Spread the butter cream on the sponge cake and decorate with mixed fruits and nuts.