With heart-healthy fats, plentiful fiber, and naturally revitalizing oils, avocado recipes are a great addition to your seasonal staples. This Avocado Ricotta Pound Cake from Avocados from Mexico is rich, moist and delicious. Topped with toasted pumpkin seeds, it’s a comforting treat to have around the house during the cold months.
Avocado Ricotta Pound Cake Recipe
Ingredients:
3/4 cup mashed pulp of a ripe avocado from Mexico
1/2 cup requesón or ricotta cheese, at room temperature
1/4 cup (1/2 stick) unsalted butter, softened
1-1/4 cups sugar
3 eggs
2 tablespoons freshly squeezed lime juice
1-3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons lime zest
2 tablespoons pumpkin seeds
Confectioners’ sugar, to taste
Directions:
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. 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. 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.
YIELD: 1 loaf; 10 slices
*Courtesy of Chef Pati Jinich of Pati’s Mexican Table on PBS
OH my, this sounds so yummy! Thanks for sharing the recipe!
Just made this and it is delicious!!! Almost as good as my grandma’s pound cake!!!