Strawberry Avocado Cake

Strawberry Avocado Cake | Ayurveda Parkschlösschen Health Blog

Homemade present for Mother’s Day

Date base

  • 150 g dates, pitted
  • 130 g rolled oats or gluten-free alternative
  • 50 g pistachios
  • ½ tsp cinnamon
  • pinch of salt
  • 2 tbsp coconut oil
  • Baking tin (28 cm)

All ingredients should be at room temperature. Blend all the ingredients in a food processor to form a dough and pour into a cake tin lined with baking paper. Spread the batter evenly and lightly press down the sides. Bake in the oven at 160°C (fan oven) for approx. 20-30 minutes.

Avocado cream

  • 2 limes
  • 3 avocados
  • 4 tbsp agave syrup
  • 1 pinch vanilla, ground
  • 4 tbsp coconut cream
  • 2 tbsp coconut oil, melted

Wash the limes in hot water, pat dry, finely grate the zest and squeeze out the juice. Peel the avocados, cut in half, remove the stone and finely puree the flesh with the lime juice and zest and the remaining ingredients. Spread the finished cream on the cooled date base.

Strawberry Topping

  • approx. 500 g ripe strawberries
  • 3 tbsp apricot jelly/jam
  • Edible flowers for decoration

Clean the strawberries and spread over the avocado cream. Warm the jam and spread over the strawberries. Garnish with edible flowers as desired.

Leave a Reply

Your email address will not be published. Required fields are marked *

Filed under Desserts

After his apprenticeship as a chef, Mr. Weber left his home town of Traben-Trarbach to gain experience in his profession. Stations in his career include the Bristol Kempinski in Berlin and the Dorint Hotel in Leipzig. He returned to the Moselle seven years later and since 1998 has been contributing his wealth of experience to the kitchen team at Ayurveda Parkschlösschen, which he manages since 2016.

Leave a Reply

Your email address will not be published. Required fields are marked *