Cake method:
Heat oven to 175c. Line two 8 inch tins with baking paper and spray lightly with oil.

Mash the avocado well till smooth, then add the lemon juice and stir through. Set aside.

In a stand mixer, beat the oil, sugar, and vanilla bean paste well until thick and creamy. Add eggs and beat again. Add the avocado and beat on low speed until incorporated.

In a separate bowl combine the flour, almond, salt, baking powder and baking soda and whisk together.

Gently fold the flour mix through the avocado mix stirring until smooth. Lastly add the yogurt and mix until just incorporated. Separate the batter evenly between the two prepared cake tins, leveling off the top with an offset spatula or back of a spoon.

Bake at 175 for 30-35 minutes, or until a cake tester comes out clean with no crumbs. Remove from the oven and leave to cool in the tins for 10 minutes before gently turning out onto a cooling rack, removing the baking paper, and allowing to cool completely before frosting.

Frosting method:
In a stand mixer, beat the cold cream and icing sugar with a whisk attachment until soft peaks form (don’t over beat, as the cream will turn grainy). In a separate bowl mix the mascarpone and vanilla, then add to cream and beat together quickly until just incorporated.

To serve:
Top one cake with half the frosting and gently spread toward the edges. Carefully position the second cake evenly over the first. Spread with the remaining frosting. Top with a few generous spoonfuls of passionfruit curd or fresh passionfruit (when in season) and a sprinkle of chopped pistachios. Best enjoyed on the day you make it. NOTE: You can buy curd at most supermarkets, but homemade curd doesn’t take long to make and is really worth the effort! If you’re keen to give it a try see the recipe below.