• Note: For accuracy, I recommend using grams for this recipe except for the tablespoon and teaspoon measurements!
• Preheat the oven to 180°C (350°F). Line a 20 cm (8 inch) or longer loaf tin with baking paper. The longer your tin, the less time it'll take to bake your pistachio cake.

To make the pistachio cake:

• Add all dry ingredients to a large mixing bowl. Mix until combined and there are no lumps. Set aside.
• Add the pistachios to a food processor and blitz until it forms medium to fine crumbs. Add the avocado, milk, oil, lemon juice/zest and vanilla. Blitz until there are no more chunks of avocado. The mixture may be lumpy from the pistachios.
• Pour the pistachio mixture into the mixing bowl with the flour. Mix gently until combined. The batter needs to be quite thick (otherwise the cake will not bake through).
• Pour or scoop the cake batter into your loaf tin.
• Bake the cake for 60-70 minutes OR until a skewer can be inserted into the middle and there is no wet batter on it (note 2). If the cake is browning too quickly but is uncooked in the middle, cover the cake with an oven-safe bowl or aluminum foil and bake until ready. The cake is very moist and there might be some crumbs on your skewer which is fine.
• Allow the cake to rest in the tin for at least 10 minutes. Remove it from the tin and allow it to cool on a wire rack. The cake might deflate which is fine.

To make the icing:

• Add all ingredients to a bowl and mix until combined. Add more powdered sugar for a firmer frosting or more lemon juice for a runnier frosting
• When the cake has fully cooled, spoon the icing on top of the cake. Sprinkle with pistachios if desired.
• The loaf can be stored in an airtight container at room temperature for 1 day, in the fridge for 3 days or in the freezer up to 1 month.