the butter lab's avocado pistachio lemon tea cak
This tea cake was inspired by one in Nicole Rucker’s excellent cookbook Dappled. While the flavor and texture in the original recipe was lovely, I found it made too much batter and, even after holding some back, my first bake overflowed and caused a mess. The original recipe calls for a syrupy lemon glaze and neutral oil. Here, I’ve tweaked the proportions to get a better pan-fit. Instead of lemon glaze, I’ve added lemon juice directly to the batter and opted for a sugar-crusted top, cutting back on the sugar in the cake itself. And I’ve swapped neutral oil with olive oil or avocado oil to give a more robust flavor (the avocado oil, of course, enhances the avocado flavor). The result is a very tender and light tea cake with the subtle yet bright flavors of avocado, pistachio, olive oil, and lemon. I can’t stop making it. Also eating it. It’s really good.
The Butter Lab’s Avocado Pistachio Lemon Tea Cake
Inspired by Dappled by Nicole Rucker.
Use a good-quality avocado that is just ripe—just enough to be sweet and bright green where the flesh meets the skin. Also try to use a good-quality olive oil (I like this one); you can find avocado oil at most Trader Joe’s and Whole Foods. For best results, use a kitchen scale for the weight measurements provided.
Makes one 9x5-inch loaf.
INGREDIENTS
1 1/2 cups (195 grams) all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup (40 grams) toasted and ground pistachios*
1 1/4 cup (250 grams) granulated sugar
1/3 cup olive oil or avocado oil
2 large eggs
1/3 cup (150 grams) mashed avocado, from about one medium avocado
1/3 cup (56 grams) sour cream
Zest of 1 lemon
2 tablespoons fresh lemon juice
2 tablespoons granulated sugar, for topping
METHOD
Position a rack in the center of the oven and preheat the oven to 350°F. Butter a 9x5-inch loaf pan, line with parchment paper (leaving a 1/2-inch overhang), and butter the parchment paper.
Sift the flour, baking powder, and baking soda into a bowl. Add the salt and ground pistachios and whisk to combine. Set aside.
In a stand mixer fitted with the whisk attachment (or using an electric mixer), beat the sugar, oil, and eggs together on medium speed until very light in color and creamy, about 2 minutes. Add the avocado, sour cream, lemon zest, and lemon juice, and beat just until combined. Scrape down the sides and bottom of the bowl. Incorporate the flour mixture in two additions, mixing on low speed after each addition just until no bits of dry flour remain.
Transfer the batter to the prepared loaf pan and lightly rap the pan on the counter to dislodge any air pockets in the batter. Sprinkle with granulated sugar. Bake for 50-60 minutes, until a cake tester inserted in the center comes out with just a few moist crumbs. Allow the cake to cool completely in its pan.
*To toast and grind pistachios: Use raw, unsalted pistachios. Toast in a 350°F oven for 6-8 minutes. In a coffee grinder or food processor, grind the pistachios to a powder, but make sure to stop before it turns into a paste!
July 22, 2020