Citrus, Avocado, and Olive Oil Cake – A Heart-Healthy Treat

This cake is heart-healthy!  I know what you’re thinking…how can cake be heart-healthy?  But hear me out…though this cake may have sugar and eggs, like any old cake, its two main ingredients – avocados and olive oil give this cake it’s heart-healthy antioxidants.

Introduce Citrus, Avocado and Olive Oil Cake.

Avocado is a good source of potassium, a mineral that helps regulate blood pressure and can guard against stroke.  Additionally, one cup of avocado has about 23% of the Daily Value for folate, a nutrient important for heart health.

The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidative substances. Studies have shown that olive oil offers protection against heart disease by controlling LDL (“bad”) cholesterol levels while raising HDL (the “good” cholesterol) levels.

I was inspired to invent this cake after attending an Avocado Festival.  Everything imaginable was made with avocados there – ice cream, smoothies, ceviche, tacos, guacamole, candy, bread, etc.

So, having four avocado trees in my backyard, I have an endless bounty of this green, healthy produce, and you can only make so much guacamole.

Citrus, Avocado, and Olive Oil Cake

*1 1/3  cup flour
*1 1/2 tsp baking powder
*4 eggs
*1/2 tsp salt
*1 1/3 c sugar
*1 tsp citrus rind
*Juice of one small lime/lemon/orange
*1/3 c olive oil
*1 medium, ripe, Haas avocado, mashed

Preheat oven to 350º, grease and flour a round 10-inch cake pan or spring form pan.
Combine the flour and baking powder in a bowl.  Whisk the four eggs until frothy in another bowl.  Gradually add the sugar while whisking.  Add the salt, citrus rind, citrus juice, olive oil.
Add the liquid mixture to a well in the flour mixture.  Stir well, but gently, almost folding the egg mixture into the flour.  Finally, mix in the mashed avocado and stir until no more green pieces can be seen.
Pour into prepared pan, and bake for about an hour, or until light golden brown on top.  Let cool in pan.  Run knife around edges and invert onto wire rack.  Sprinkle with powdered sugar.  This cake can also be served with a  simple citrus glaze, but it is fantastic on its own.