1. Preheat the oven to 180°C (350°F). Grease a loaf tin* lightly and dust it with some flour (or simply use some baking parchment). Set aside.

2. Cut the avocado(s) in half and remove the flesh of the fruit. Add to a bowl and purée with the lime juice until creamy (e.g. with an immersion blender or a fork). Add the butter, sugar, vanilla extract and salt and mix until well combined. Next, add the eggs one after another and mix well after each addition. Combine the flour with almond flour and baking powder. Add this mixture in 2-3 batches to the bowl, alternating with the milk. Note: If you want a greener cake, you can add a drop or two of the Pandan paste to the milk before adding it to the batter (optional).

3. Transfer the batter to the loaf tin and smooth out the top. Bake the cake for about 55-60 minutes or until a toothpick inserted in the center of the cake comes out clean. Take the cake out of the oven and let it cool in the baking tin for several minutes.

4. While the cake is cooling down, prepare the glaze. In a small bowl mix the confectioners‘ sugar with the lime juice. Remove the cake from the tin, place it on a plate and brush the glaze onto the cake in several rounds while the cake is still a bit warm. Decorate with some chopped pistachios.