Avocado and almond sponge cake

From the lemon we need the juice of 1/2 lemon

Put the eggs and date paste in the bowl of the Kitchen Aid and beat on high speed until well blended (you can use a mixer).

Remove the avocado flesh from a plate and mash it with a fork, together with the lemon juice, until it is creamy.

Add the avocados to the eggs and mix. Add the flours and the yeast and stir again until the dough is smooth.

Add the oil and integrate.

Grease our mold with an easy release spray, pour the dough and bake in a preheated oven at 150 degrees. The baking time will be about 45' (do the toothpick test).

My contribution to the recipe has been to add a layer of cream cheese frosting that I had left over from the tiramisu donuts that I showed you last week, so I took advantage of it but it also seemed to me that the set of flavors would fit perfectly.... I think I was not wrong at all.

I also tell you that once done you can divide it into portions and freeze individually well wrapped in film so that it does not burn when frozen and does not lose moisture when thawed .... There I leave it.

It is a dense cake, and very satiating, in the mold that I used, 12 well sized portions come out perfectly, so more or less each one would have about 226 Kcal.

Idea from UG profile @lewis_mulberry