CategorySweets and Desserts
To enjoyWith family
Nº of people
To taste: Gallo Extra Virgin Olive Oil Reserve
- 150g of yellow sugar
- 200g of mayonnaise made with Gallo Extra Virgin Olive Oil Reserve
- 8 eggs
- 200g of flour
- 200g of mature avocado pulp
- 5g of baking powder
- To taste: powdered sugar
Method of preparation
Whip the yellow sugar with the mayonnaise made with Gallo Extra Virgin Olive Oil Reserve until you get a fluffy cream.
Add the egg yolks and continue whipping.
Add the avocado pulp and add the sifted flour and baking powder.
Whip the egg whites and blend gently with the previous mixture.
Pour the mixture into a greased and floured rectangular cake tin.
Bake at 200ºc for 35 minutes.
After removing it from the tin, sprinkle with powdered sugar.