Tasman Turtle Picnic Day Shire Success Scores of locals and travellers flocked to TYTO Wetlands as Tasman Turtle returned with craft, food, activities, and family fun. With a rock climbing wall, circus acts, laser tag, pony rides, and a petting zoo, there was something for everyone. Music filled the air, even getting Tasman dancing, and the park buzzed from start to finish. Faces were covered with ice cream and fairy floss, but most importantly big smiles. Deputy Mayor Mary Brown happily remark
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Two respected members of the Hinchinbrook region have been named in the 2025 King’s Birthday Honours, receiving national recognition for their dedication to the community and their service over many years. Patrick Brown, Officer in Charge at the Ingham Ambulance Station, has been awarded the Ambulance Service Medal, one of the highest honours available to an Australian paramedic. With 46 years of experience, most of it in rural and regional Queensland, Mr Brown has long been regarded as a stea
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By Victoria Velton In the quiet coastal town of Taylor’s Beach, Jayden McNeill is solving more than just colorful puzzles; he’s solved his way to global recognition. A Rubik’s Cube champion with international acclaim, McNeill’s story is one of perseverance, precision, and passion. It all started when a seven-year-old Jayden received a Rubik’s Cube for Christmas. Like many, he shelved it after failing to solve it. But years later, inspired by classmates in high school, he revisited the cube and
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A Tool For Real-World Readiness When most people hear “LARPing” (Live Action Role-Playing), images of medieval knights and fantasy creatures might spring to mind. But for a growing community in Townsville, LARPing has evolved far beyond weekend cosplay, it’s becoming a valuable tool for real-world training and personal growth. The newly launched Townsville chapter of Swordcraft, Australia’s largest medieval battle and role-playing game, brings enthusiasts together every fortnight. What began as
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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