---

---

2 1/4 cups sifted cake flour (sifted before measuring)

---

1 tsp. baking powder

---

1 tsp. baking soda

---

1/2 tsp. salt

---

1 ripe, Fresh California Avocado, seeded, peeled, and pureed in a food processor or blender until smooth

---

2 Tbsp. butter, at room temperature

---

1 cup sugar

---

1 tsp. vanilla extract

---

2 large eggs

---

1 cup low-fat buttermilk

---

Key Lime Buttercream Frosting (recipe follows)

---

1/2 cup raspberry jam, for filling

---

---

---

1/2 ripe, Fresh California Avocados, seeded and peeled

---

3 Tbsp. butter, at room temperature

---

2 Tbsp. low-fat cream cheese

---

4 cups confectioner’s sugar

---

1 tsp. key lime (or regular lime) zest

---

2 Tbsp. key lime (or regular lime) juice

---

1 tsp. vanilla extract

---

1 Tbsp. milk, or more as needed to thin

---

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.