Table of Contents
DIRECTIONS Preheat oven to 350 degrees. Combine flour, baking soda, baking powder, salt, sugar, cinnamon, and allspice in a large bowl. Blend eggs, avocado, and milk smooth. Pour into dry ingredients. Fold in lemon zest. Pour batter into a 9 x 13 baking pan or 2 round pans properly prepared. Bake for 40 minutes or until a toothpick comes out clean.
Preheat oven to 350 degrees. Combine flour, baking soda, baking powder, salt, sugar, cinnamon, and allspice in a large bowl. Blend eggs, avocado, and milk smooth. Pour into dry ingredients. Stir until combined. Fold in lemon zest. Pour batter into a 9 x 13 baking pan or 2 round pans properly prepared.
Preheat oven to 350 degrees. Combine flour, baking soda, baking powder, salt, sugar, cinnamon, and allspice in a large bowl. Blend eggs, avocado, and milk smooth. Pour into dry ingredients. Stir until combined. Fold in lemon zest.
Avocado gives this chiffon cake a light green color – it’s a delicious summer dessert. Preheat the oven to 350°F. In a medium bowl, beat the egg whites, 50 g white sugar and cream of tartar until stiff and glossy peaks formed. You should be able to hold your bowl upside down without the egg whites falling out.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…