You know you're cake-obsessed when you find an avocado and a wedge of fresh ricotta in your fridge and the first thing you think to make is cake rather than dip.
Avocado Ricotta Olive Oil Cake with Dark Chocolate Chunks
200g (1 1/2 cups) plain flour (I used cake flour)
2 1/2 teaspoons baking powder
1/8 teaspoons fine sea salt
200g (1 cup) fresh ricotta, well drained
200g avocado flesh, (about 1 large avocado)
55g (1/4 cup) unsalted butter, room temperature
300g (1 1/4 cups) caster sugar
1/3 cup olive oil
1 teaspoon vanilla extract
100g (3.5 ounces) dark chocolate, roughly chopped into small chunks
Preheat the oven to 180C (350F). Line a 23 cm x 13 cm (9 x 5 inch) loaf pan with baking paper and set aside.
Place the flour, baking powder and salt into a large bowl and whisk to get rid of any lumps and combine. Set aside.
Put the ricotta and avocado flesh into a blender and blitz until smooth.
In the bowl of an electric mixer, mix the ricotta-avocado mixture with the butter, sugar, olive oil, vanilla and eggs. Beat on medium speed for 3 - 4 minutes. Reduce the speed of the mixer to low and gradually add the flour mixture. Mix until just combined. Do not over mix. Stir in the chocolate chunks.
Pour the batter into the prepared pan and bake for about an hour, or until a skewer inserted in the centre of the cake comes out clean.
Leave the cake in the pan for 5 minutes, then turn it out onto a wire rack to cool completely before serving.