Avocado and pistachio sponge cake

You can use this flour or another one that suits you better. Eggs, separate the yolks from the whites. Sweetener to taste

Preheat oven to 180°C

Bon appetit 💚

Peel and pit the avocado, mash it and mix it with the lemon juice. Set aside

Whip the egg whites with a pinch of salt until stiff.

On the other hand, beat the egg yolks with the date paste until frothy. Add the olive oil in a thin stream and continue beating. Mix with the avocado and lemon mixture.

Add the flour together with the yeast and mix well.

Next, add the cocoa nibs and mix so that they are distributed throughout the dough.

Finally, add the whipped egg whites, using a spatula, in a smooth and encircling motion.

Pour into a greased cake pan, sprinkle the peeled and chopped pistachios on top. Bake for about 45 minutes at 180 degrees. After 30 minutes watch and cover with aluminum foil so that the top does not burn.

Unmold once it is cold. You can eat it like this or with a chocolate topping as I did. You can also eat it with whipped cream cheese or natural yogurt.