I fed this cake to the fashion designer Julien Macdonald during an interview for my column in Harper’s Bazaar and he couldn’t believe he was eating something so tasty that was healthy too! This cake is packed full of vitamin E and essential fatty acids, which help keep the skin looking young and feeling soft, because of the high avocado content.
5 very ripe avocados
150g agave syrup
150g coconut oil, melted
¼ tsp vanilla extract
½ tbsp rosewater
finely grated zest of ½ lemon and 1 lime, to garnish
For the base:
45g raw almonds
150g dried dates
65g raw Brazil nuts
35g raw pecans
2 tbsp coconut oil, melted
53g desiccated coconut
Line a 21cm round springform cake tin with baking parchment.
To make the base, put the almonds, dates, Brazil nuts and pecans in a bowl, cover with water and allow to soak for 1 hour.
Drain the water and put the soaked nuts and fruit into a food processor along with the melted coconut oil and desiccated coconut. Whizz until you get a crumb-like texture that sticks together when you squeeze it between your fingers.
Tip the crumbs into the prepared tin and press evenly over the bottom. Pop into the freezer for 20 minutes.
Meanwhile, make the filling. Peel and stone the avocados and squeeze the juice from both lemons over them immediately; this will stop them going brown. Transfer the contents of the bowl into a high-speed blender along with the agave syrup, melted coconut oil, vanilla extract and rosewater and blend until you get an extremely smooth texture.
Take the base out of the freezer and pour this filling all over it. Pop back into the freezer for another 30 minutes, then transfer to the fridge for another hour. Keep chilled until ready to serve.
Carefully remove from the cake tin, place on a plate and garnish with lemon and lime zests.