“This is a great alternative to a regular pound cake and great for those half eaten avos that might be lurking around in your fridge or fruit bowl. I was concerned the raspberry might overpower the avocado but they go beautifully together.” Poh Ling Yeow, Poh & Co. 2






Skill level

Average: 3.1 (35 votes)


  • 2 eggs, separated
  • 165 g (¾ cup) caster sugar
  • ⅓ cup mashed avocado
  • 80 g unsalted butter, chopped and softened
  • 60 ml (¼ cup) milk
  • 1 tsp pure vanilla extract
  • ¼ tsp salt
  • 185 g (1¼ cups) plain flour, sifted
  • 1 tsp baking powder, sifted


Raspberry glaze

  • 75 g (½ cup) frozen raspberries
  • 120 g (¾ cup) icing sugar
  • 25 g unsalted butter, cut into 1 cm dice 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 160˚C fan-forced (180˚C).

Grease a 25 × 12 × 6 cm loaf tin with melted butter, then coat with flour. Turn the tin upside-down and tap gently to remove any excess flour.

Using a stand mixer fitted with the whisk attachment on high speed, beat the egg whites until soft peaks form. With the motor running, add 2 tablespoons of the caster sugar, 1 tablespoon at a time, and whisk until stiff peaks form.

Using a clean mixing bowl and the whisk attachment, beat the avocado and butter on high speed until combined, then add the remaining sugar and beat until pale and fluffy. Beat in 1 egg yolk at a time, then add the milk, vanilla and salt and beat until smooth.

Sift in half of the flour with the baking powder, then fold in to combine. Fold in the remaining flour until well combined, then gently fold in one-third of the egg white mixture.  Fold in the remaining egg white mixture to form a smooth batter.

Transfer the batter to the prepared loaf tin and bake for 40 minutes or until a skewer inserted in the centre comes out clean. Leave in the tin for 1 minute, then turn the cake out onto a wire rack to cool completely before icing.

To make the raspberry glaze, place the raspberries and icing sugar in a small saucepan and bring to the boil over high heat, stirring briefly to ensure the sugar has melted. Using a stick blender, blend until smooth. Stir in the butter until melted. Pour the glaze over the top of the cooled cake.  Carefully transfer the cake to a serving plate once the icing has set a little, then cut into slices and serve.


Photography, styling and food preparation by china squirrel.

Poh & Co. 2 Thursdays at 8.30pm on SBS.


View recipes and more from Poh & Co. on our program page.