James Cook University (JCU) researchers are calling for urgent government support to protect the spectacled flying-fox from extinction as new and escalating threats push the species closer to the brink. Despite their reputation as noisy and messy neighbours, spectacled flying-foxes play a vital role in the survival of Australia’s rainforests, travelling vast distances to pollinate flowers and spread seeds at levels unmatched by any other species. JCU adjunct associate professor Noel Preece sai
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National Police Remembrance Day Today, the community of Ingham came together to pay tribute to the brave men and women of the Queensland Police Service who have made the ultimate sacrifice in the line of duty. The National Police Remembrance Day Service, held at the Holy Trinity Anglican Church, offered a solemn and poignant moment for reflection, remembrance, and respect. Since 1861, 151 Queensland Police officers have lost their lives while protecting and serving communities across the state.
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Each year, a team of Hinchinbrook Emergency Services Cadets travels to Brisbane to attend the prestigious ESCAPE Week, a program that brings together cadets from across Queensland to experience life at multiple emergency services. This year, three Hinchinbrook cadets participated: two senior cadets attending as leaders and one as a program participant, accompanied by Cadet Coordinator Mark Regazzoli. The week kicked off at Marine Rescue Queensland (MRQ), Bribie Island, where cadets underwent an
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The Hurley Bus Since launching in December last year, the Hurley Bus has already completed more than 400 bookings, providing free transport for elderly, frail, and palliative community members. The service, run entirely by volunteers through the Ingham Palliative Carers Committee, offers a safe, reliable, and compassionate way for people to stay connected and attend important appointments. The eight-seat bus is wheelchair accessible and travels throughout Ingham, the surrounding districts, Card
Read the full storyA cake made with avocado might sound unusual, but this Chocolate Avocado Cake is a game-changer. Made with almond flour and avocado, it adds moisture and healthy fats to the batter without affecting the taste. The result is a rich, fudgy cake that’s so delicious, it’s sure to leave everyone coming back for seconds.
Ingredients
For the Cake:
3 ½ cups almond flour packed
⅔ cup coconut sugar
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
4 eggs
1 ripe avocado mashed
1 cup maple syrup
¼ cup almond milk
2 teaspoon vanilla extract
For the Icing:
½ avocado mashed
½ cup butter
5 oz. dark chocolate chopped
1 teaspoon coconut oil
2 ½ cups powdered sugar
US Customary - Metric
Instructions
Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper (or use two 8-inch pans, if preferred) and set aside.
In a large bowl, combine the flour, sugar, cocoa, baking soda, and salt; set aside.
Scoop the avocado into a small bowl and mash it thoroughly with a fork, mashing for at least 30 seconds to remove any lumps. In a separate bowl, whisk the eggs together, then add the syrup, milk, and vanilla. Finally, add the mashed avocado.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula. It's okay if some avocado lumps remain, but be careful not to overmix the batter.
Once fully combined, evenly distribute the batter into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes. Run a knife along the edges, then carefully invert the cakes onto a cooling rack to cool completely before frosting.
For the Icing:
Mash the avocado in a large bowl. Thinly slice the butter and add it to the bowl with the avocado.
Melt the chocolate and coconut oil together (either on the stove or in the microwave) until smooth. Pour the melted mixture over the butter and avocado, then let it sit for 3-5 minutes to soften the butter. Use a spatula to mix until smooth—don’t worry if the butter isn’t completely melted yet.
Add the powdered sugar and use a hand mixer to blend everything together until smooth. The icing should be thick but still spreadable.
To Assemble:
No need to trim the cake tops. Simply place a dollop of icing on each layer and spread it gently. Repeat the process, stacking the layers as you go.
Finish by topping the cake with extra chopped chocolate. Enjoy!
Recipe sourced from The Almond Eater: thealmondeater.com
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