Avocado Oil Cake with Fresh Berry CompoteOctober 13, 2014
Grown from southern Mexico through Central America, avocados were referred to by the Spanish conquistadors as the poor man’s butter. Avocado oil is made by taking the ripe, green pulp through one cold-press process, gently grinding and separating the oil to preserve all of the fruit’s nutritious properties.
Blueberries are indigenous to North America and have deep roots in the United States’ history. Native Americans developed the first blueberry baked good – a simple pudding made with blueberries, cracked corn and water. A shrubby, prickly plant belonging to the rose family, raspberries are thought to have originated in Eastern Asia. In ancient Greece they were associated with fertility. Strawberries were the favorite fruit of the French court; Louis XIV held a poetry contests on the topic of the fruit.
For the cake:
3 large eggs
1 ½ cups sugar
¾ cup avocado oil
¼ cup milk
2 teaspoons orange zest
2 teaspoons vanilla
2 cups flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
For the fresh berry compote:
1 pound mixed fresh blueberries, raspberries and sliced strawberries, about 4 cups
¼ cup sugar
2 tablespoons water
Pre-heat oven to 350° F. Grease a 9-inch cake pan with avocado oil.
Beat eggs with sugar, avocado oil, milk and orange zest. Combine flour baking soda, baking powder and salt in a separate bowl. Gradually beat dry ingredients into the wet ingredients.
Pour the batter into the greased cake pan and bake for 45 to 50 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let cool before inverting onto a platter. Prepare the compote.
In a medium saucepan, combine the berries, sugar and water. Bring to a simmer until the berries are softened and the sugar is dissolved, about 8 minutes.
Slice the cake, top with the warm compote, dust with powdered sugar and serve.
Makes one 9-inch cake