Recipe: Boston's lock down got me cooking (Part II). Super Moist Avocado Pound Cake. Enjoy the amazing taste of Avocado. No butter, no sugar, just avocado, cinnamon and honey.

Love avocado? I do.

I've been meaning to use up the avocado I got at Whole Foods ASAP. What better way than to use it in a sweet dessert while your city is on lock down?

This pound cake uses no butter, no sugar. Instead I used avocado, cinnamon and honey! The pound cake turned out to be super moist, perfectly chewy and the taste emphasized more on the avocado. If you aren't an avocado lover, I suggest you add a little more honey or cinnamon to mask the taste of avocado!

Like always, my desserts are not as sweet compared to those desserts often sold in the US, so if you are a sweet tooth, make sure to add more honey. Perfect for breakfast or a snack with some lovely tea or coffee!

What You Need:
(For 5 inch x 2.5 inch container)

• 1/2 ripe avocado
• 4 tbsp honey (Remember, I don't make my sweets overly sweet so if you are a sweet tooth, add more!)
• 2 eggs
  
• 100g (1/3 cup and 1+ tbsp) all purpose flour (I used whole wheat)
• 1.5 tsp baking powder
• 1 tsp cinnamon

Steps: (Due to the simplicity, I'm going to go with text based steps rather than posting a photo for each step!)

1. Preheat the oven to 320F (160C)
   
2. Cut up the avocado into cubes (so that they are easily mashed up later) and put it in the microwave for 30 seconds
3. Mash up the avocado (I used a spoon/fork) until smooth, mix.
   
4. Add the honey little by little to the avocado, mix.
   
5. Add the eggs, mix.
   
6. Add the flour, baking powder and cinnamon, mix.
   
7. Pop into the oven for 35+ minutes. Stick a wooden stick into the cake; if there is no residue on it, it should be done!