hector’s new take on ROSE’S heavenly CAKES: Golden Lemon Almond Cake (page 37) baked on the pan as done on the book, the nordic ware bavaria pan
however, i changed just about everything else:
1- instead of butter, i am using avocado. same amount per weigh. in order to make the color less green, i froze and thawed the avocado, turning it a little brown.
my goal isn’t to cut fat or calories, my goal is to experiment using avocado as a replacement to butter since avocado is widely available in hawaii.
i can report that using avocado instead of batter, gives the cake a texture similar to an oil cake. the crumb is coarser, a bit chewier, and it does not melt in your mouth (oil doesn’t melt in your mouth, butter does).
2- instead of lemon, i am using passion fruit. this i shall say was an excellent option! i loved the flavor of this ‘lemon’ cake but as passion fruit! replace the lemon oil and lemon zest on the cake batter with passion essence from La Cuisine.
for the lemon syrup, use passion pure instead of lemon juice.
3- instead of almonds, i am using mac nuts. excellent choice too! to grind the mac nuts as fine as ground almonds, i added a little bit of the dry ingredients to grind in the food processor, in addition to the sugar.
4- here is what the dry ingredients look like with the avocados.