1/3 cup semolina flour

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1 1/2 cups all-purpose flour

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1/8 tsp. salt

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1/2 tsp. baking soda

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1/4 cup heavy cream

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1/2 cup ripe, Fresh California Avocado mashed

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1/4 cup butter softened

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1 1/2 cups granulated sugar

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2 eggs at room temperature

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1 tsp. vanilla extract

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1/2 cup low fat buttermilk

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*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.