Avocado, lemon and poppy seed cake recipe

avacado Jan 2, 2022

  • Serves 12
  • 25 mins to prepare and 35 mins to cook, plus cooling
  • 495 calories / serving


  • 300g ripe Gem avocado flesh (about 2)
  • 300g ground almonds
  • 300g caster sugar
  • 2 lemons, zested, 1 juiced
  • 4 medium eggs, beaten
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tbsp poppy seeds, plus 1 tsp to decorate

For the icing

  • 125g soft cheese
  • 50g butter
  • 300g icing sugar, sifted


  1. Preheat the oven to gas 4, 180°C, fan 160°C and grease and line 2 x 20cm cake tins with nonstick baking paper.
  2. Blitz the avocado flesh, ground almonds and sugar in a food processor until you have a thick green paste.
  3. Transfer to a bowl and add the lemon juice and half the zest. Add the eggs, one at a time, stirring the mixture well between additions. Mix in the baking powder, bicarbonate of soda and the poppy seeds and stir until the seeds are evenly distributed. Split the mixture between the cake tins and bake for 35-40 mins until the cakes are just firm to the touch. Remove from the oven and set aside to cool completely in the tins on a wire rack.
  4. When the cakes are cool, beat the cheese and butter in a bowl to soften, then – working quickly – whisk in the icing sugar. Use a palette knife to spread half the icing over one cake, top with the second cake and spread the remaining icing over the top. Decorate with the remaining poppy seeds and lemon zest. The cake will keep, covered, in a sealed container in the fridge, for up to a week.


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