I used the word ‘leftover‘ for want of a better word. What I’m really referring to is when there’s a little bit too much of a food item very quickly crossing the line between perfectly ripe and overly ripe, but there’s not enough time or stomach space to actually consume it. What happens then?
Just before my parents left for their holiday to Chiang Mai, Mum left me 3 very ripe avocados. Flo and I enjoy our avocados but having had some stowed away prior to the new additions, I had to quickly think of what to make of the ones that were getting way too ripe. I’ve known for a while now the rise in avocados being used in baking, only I’ve never had the heart to really use them in my bakes because avocados in Singapore are generally on the pricier side. That said, these days, there are places that are selling them a lot more cheaply especially since demand for this green superfood is on the rise.
Since I had the pleasure of 3 overripe avocados sitting right on my kitchen counter, I rubbed my hands together in glee at the thought of all the wonderful creations I could possible come up with. I’ve made Avocado Lime Chiffon Cakes not too long ago so that was out. I’m a sucker for blondies and brownies so one of the first things I was keen to make was a batch of Avocado Chocolate Chip Blondies.
These blondies substituted avocados for butter, and were eggless as well. As a result, while they tasted good, texturally I’d give it a thumbs down. They were dense and chewy, but not in a fudgy, fluffy way. More bready.
I decided then that perhaps I wouldn’t replace butter entirely with avocado but instead, compromise and let both butter and avocado dance together in a cake. And dance they did, together with a bunch of eggs to give rise to a lovely, buttery, moist Avocado Pound Cake. Just because it was so darned delicious, I have to share this recipe with you.
2 medium very ripe avocados
1 tsp. lime juice
350g all-purpose flour
50g ground almonds
10g baking powder
a pinch of salt
- Cream avocados with butter and sugar.
- Add eggs in one at a time.
- Add lime juice.
- Add dry ingredients and milk in alternately – starting and ending with the dry ingredients. Be careful not to overmix the batter.
- Bake at 175 deg C for 50-60 min or until cake is springy to the touch and a toothpick inserted in the middle comes out clean.
Just last night as I rummaged through our fridge, I found the bunch of leftover coriander aka Cilantro that I’d used as garnish for my tandoori chicken dinner a few days ago. I couldn’t think of much to do with it seeing that I tend to think of coriander more as a garnish. After some thought, I decided that coriander and lime go well together like in a guacamole.
So, I baked up a batch of Coriander-Lime Shortbread. And oOooh it turned out beautifully! I love how what we often think of as savoury ingredients can play a role, a big role, in jazzing up sweet items by creating more flavour complexity. Also, it’s exciting how ‘leftovers’ can help push for creativity in a bid to save them rather than throw them away.
I’m not sure where my culinary adventures will lead me in my bakes but it looks like it’ll be quite exciting depending on what ingredients I have left lying around after all the cooking’s done!