About this recipe:This wonderful tea bread is created from the flavour combination of lemon and lavender. The secret ingredient is avocado. You won't be able to taste the avocado, but it adds a moistness to the loaf, as well as increasing your monosaturated fat intake.
Makes: 2 loaves
325g plain flour
1 1/2 teaspoons bicarbonate of soda
1 teaspoon baking powder
3/4 teaspoon salt
115g unsalted butter, softened
350g caster sugar
3 eggs, room temperature
350g ripe avocado flesh, mashed
2 tablespoons lemon juice
2 tablespoons dried lavender
1 tablespoon grated lemon zest
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Preheat an oven to 180 C / Gas 4. Grease and flour two 13x23cm loaf tins.
Mix flour, bicarbonate of soda, baking powder and salt in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the avocado and lemon juice with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lavender and lemon zest; mixing just enough to evenly combine. Pour the batter into prepared tins.
Bake in the preheated oven until a cocktail stick inserted into the centre comes out clean, about 1 hour. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.