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LOW-FAT BAKING

The Baking of the Green

February 04, 1993|DONNA DEANE | TIMES FOOD STYLIST

The avocado cake is an old California favorite. It doesn't really taste like avocado, but it has a nicely dense, pound-cake-like texture. We removed the butter and found that it was just as moist and tender as before and contained only 217 calories and four grams of fat.

We also substituted dates for nuts, at a savings of still more fat.

Be careful not to overbake this cake--otherwise the avocado turns slightly bitter. To dress the cake up, place a lacy paper doily over the cake as a stencil and sprinkle powdered sugar on top. When you remove the doily a lacy pattern will remain.

AVOCADO CAKE WITH DATES Non-stick cooking spray or butter 1 1/2 cups cake flour 1 1/3 cups sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 cup mashed avocados (about 1 1/2 avocados) 1/2 cup thawed frozen nonfat egg substitute (equivalent to 2 eggs) 1/3 cup nonfat milk 1 cup chopped dates Powdered sugar, optional Additional dates, slivered

Spray non-stick 9-inch-square baking pan with non-stick cooking spray or lightly brush with butter.

Sift together cake flour, sugar, cinnamon, nutmeg, allspice, baking soda and salt in large bowl. Blend together avocados, egg substitute and nonfat milk in small bowl. Stir into dry ingredients along with dates until blended. Spread evenly into prepared pan.

Bake at 325 degrees 25 to 30 minutes or until wood pick inserted in center comes out clean. Cool in pan. Sprinkle lightly with powdered sugar. Garnish top with few slivers of dates, if desired. Makes 12 servings.

Each serving contains about: 217 calories; 119 mg sodium; 0 cholesterol; 4 grams fat; 46 grams carbohydrates; 3 grams protein; 0.76 gram fiber.

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