Rose and raspberry cake

This cake is wonderfully moist and stays fresh for days.

Cake Ingredients:

  • 225g golden caster sugar
  • 4 eggs
  • Zest of 1 lemon
  • 1 tablespoon of rose water
  • Flesh from 2 small or 1 and a half large ripe avocados
  • 255g plain flour
  • 1.5 teaspoons of baking powder
  • 100g raspberries

Icing Ingredients

  • 100g icing sugar
  • 1 tablespoon of lemon juice
  • Pistachios and rose petals for decoration


Preheat the oven to 170C
Grease a large 2lb bread tin with butter or coconut oil
Beat the sugar with the eggs until light and fluffy
This will take about 5 minutes and the mixture should be about twice the volume of when you started
Thoroughly mash the avocados
Combine the dry ingredients and mix in the avocado flesh, rose water and lemon zest
Fold the egg and sugar mixture into the avocado and flour
Combine thoroughly and mix in the raspberries
Pour into the greased loaf tin and bake for 40-45 minutes until golden
A skewer inserted into the centre of the cake should come out clean
Leave to cool (remove from the tin once cool enough to handle)
For the icing simply whisk the lemon juice into the icing sugar and glaze the top of your cake
Decorate with a few pistachios and rose petals