Butter	g
All-Purpose Flour	g
Avocado
Lemon Juice	tbsp
Granulated Sugar	g
Vanilla Sugar	tsp
Kosher Salt	tsp
Eggs
Baking Soda	tsp
Grounded Almonds	g
Milk	ml
Pistachios	g
Icing Sugar	g
Lime Juice	tbsp

1. Preheat the oven to 175°C and grease a baking lid (25 cm long) well and dust with flour.
2. Halve the avocado lengthways and remove the core. Remove the pulp from the skin. Place in a food processor with lemon juice and blend everything well (Tipp: The softer the avocado, the more intense the color of the cake. Therefore, you should do the pressure test in the shop and see how far the avocado gives way when you press it in. If the color is not green enough in the end, you can of course help with food coloring. The fresher the avocado, the lighter the color!).
3. Mix the butter, sugar, vanilla sugar and pinch of salt until creamy with a hand mixer.
4. Stir in the eggs one after the other and mix it carefully.
5. Mix the flour, baking powder and almonds.
6. Alternately stir in the flour mix, avocado puree and milk.
7. Fill the dough into the baking lid and smooth out.
8. Bake the cake for 60–70 minutes. If the cake turns too brown, cover it with a piece of aluminum foil.
9. Remove from the oven and let cool on a wire rack. Then carefully drop it out of the mold.
10. For the icing: Mix the icing sugar and lime juice until smooth
11. Cover the cake with the icing, or just let it run itself. Sprinkle with pistachios and let dry.

More recipes on: www.beastfeast.eu