Ingredients
- 1 cup walnuts, toasted and chopped
- ½ cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ½ cup dark chocolate (70% cocoa), chopped
- 2 cups plain flour
- 1 Tbsp matcha tea powder
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 1½ cup avocado puree
- ½ cup canola oil
- 1½ cups caster sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup almond milk
- matcha icing sugar, to dust
Instructions
1 Preheat oven to 180C. Combine the walnuts, brown sugar, spices and chocolate, then set aside.
2 Sift the flour, matcha tea powder, baking powder and baking soda into a bowl. Combine the avocado, oil, caster sugar, eggs, vanilla and milk in a second bowl and whisk until smooth.
3 Whisk the flour mixture into the egg mixture until smooth. Spoon half the batter into a buttered and floured Bundt tin, scatter the walnut mixture over, then finish with the remaining batter.
4 Bake for 55 minutes until a skewer can be inserted and removed cleanly. Cool for 5 minutes, then invert onto a wire rack.