Brussels Sprout and Avocado Cake

 

Ingredients:


4 eggs

8 oz caster sugar

200ml Walnut Oil

2 tsp vanilla bean paste

8 oz plain flour1 tsp baking powder

1 tsp bicarbonate of soda

1 tbsp mixed spice

1 Lb Brussels Sprouts (cleaned and stem-stubs chopped off) Frozen are fine

2 oz chopped walnuts (optional)

2 oz sultanas (optional)

2 tbsp ground almonds


For icing:

1 very ripe Avocado pears

Juice of 1 small lime

About 3/4 Lb icing sugar




Method:


Pre heat the oven to Gas Mark 4


Line a heavy-based, preferably spring-form, 10” tin with greaseproof paper.


Place the oil, eggs, vanilla bean paste and caster sugar in a bowl and beat until smooth (Kenwood Chef: K-Beater, speed 3, 4 mins).


Sift all the dry ingredients plus the walnuts and sultanas (if using) together then beat into the oil mixture a tablespoonful at a time (Kenwood Chef: K-Beater, speed 3, keep beating 30 secs after adding last spoonful).


Feed the sprouts through a food processor fitted with a fine grating blade (it helps to have the sprouts really fresh and crisp or, if using frozen ones, to have them only just starting to defrost). When all have been grated to a sort of green snow, add to the cake mixture and fold in (Kenwood Chef: K-Beater, speed 1, 3 mins).


Turn into the tin and bake in the centre of the oven for about 1 hour and 20 minutes, or until a sharp knife inserted in to the centre comes out clean.


Cool on a wire rack.


Make this icing as follows:


Scoop the flesh out of the avocados and place in a food processor. Blend with a sharp cutting blade until smooth (in fact until you have virtually made Guacamole).


Add the lime juice and process for about 10 seconds.


Keep the machine running (if you have a variable speed machine keep it quite fast) and add the icing sugar a tablespoonful at a time down the chute. When you’ve added just over 1 Lb of icing sugar stop the motor and check the consistency. You’re looking for something about the consistency of well beaten egg yolks - keep adding icing sugar and processing until you achieve the right consistency. When you spread the icing on the cake you will think it is too runny, but it won’t be. The icing forms a very glycerine-like glossy finish and clings to the cake a bit like wallpaper paste (I’m not selling this to you am I????)


Amazingly, when you eat the cake, you will find it very hard to taste the sprouts at all.