Member recipe

Avocado and Lime Loaf

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Cooking time

Prep: 20 minutes Cook: 1 hour


Serves 10

This surprising tea loaf is utterly delicious – you must try it! And it’s sweet – not savoury – making it perfect for elevenses with coffee, or for an afternoon tea treat.

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  • 1 very ripe Hass avocado, halved, pitted peeled and mashed
  • 85g unsalted butter, at room temperature
  • 200g caster sugar
  • Finely grated zest and juice of 1 lime
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 200g plain flour
  • Pinch salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 100ml buttermilk


  • ½ very ripe Hass avocado, pitted, peeled and mashed
  • Zest of 1 lime
  • Juice of ½ lime
  • 35g unsalted butter
  • 100g icing sugar, sifted


  1. Preheat the oven to 180°C/fan oven160°C/gas 4. Grease and line the base of a 900g (2lb) loaf tin with greaseproof paper.

  2. Using an electric whisk beat together the butter and sugar until light and creamy.

  3. Add the lime zest and juice to the mashed avocado, then beat this into the butter mixture. Add the eggs one at a time, beating well between each addition. Stir in the vanilla extract.

  4. In a separate bowl, sift together the flour, salt, baking powder and baking soda. Use a large metal spoon to fold half into the avocado mixture. Stir in the buttermilk, then fold in the remaining flour mixture.

  5. Transfer the cake mixture to the prepared tin and smooth over the top.

  6. Bake for 55 minutes - 1hr until a skewer inserted in the middle comes out clean. If the loaf is browning too quickly, cover lightly with a piece of foil.

  7. Remove from the oven then leave to cool for 15 minutes. Remove from the tin, peel away the paper and leave on a wire rack to cool completely before icing.

  8. To make the icing, mix the avocado with half the lime zest and the juice.

  9. Cream the butter using an electric whisk, then beat in the avocado mixture. Slowly add the icing sugar, whisking well to combine. Spread thickly over the top of the cooled cake and sprinkle with the remaining lime zest.

Comments, questions and tips

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1st Aug, 2014
Having seen this recipe in an edition of Peoples Friend, I decided to try it out, having had four avocados sitting in the fruit bowl. Firstly, the image you see, I found hard to re-create. For starters the sponge didn't rise much, despite the baking powder and soda, I feel that you would need to use self raising flour to get that cake like look. The icing also looked nothing like that. I was waiting for the light green but found that I could get any lighter than what I had. This might be because I didn't beat my butter with the electric whisk, but I hardly felt it needed to waste all the electricity on 35 grams of butter, but I guess if you want the look you must be prepared for the work. The cake itself does taste lovely, more limey than avocado, but I guess that's just a given. I would definitely give it a try again, perhaps using self raising flour instead and hoping that I'd get the right raise.
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