Flags Raised In NAIDOC Tribute On 22 July 2025, a flag-raising ceremony marked a meaningful NAIDOC Week in Hinchinbrook. Community members gathered at the Hinchinbrook Shire Hall in Ingham, led by Deputy Mayor Mary Brown and Traditional Owners, together, they proudly raised the flags in recognition of the Warrgamay, Nywaigi and Bandjin peoples — Traditional Custodians of the Hinchinbrook region. With around 70 people in attendance, the event offered a moment to reflect on this year’s NAID
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A peloton of dedicated cyclists rode through the Hinchinbrook Shire last week as part of the mighty Townsville to Cairns Bike Ride; an initiative established to make a difference in the lives of children affected by cancer. Held annually, the Townsville to Cairns Bike Ride raises both valuable awareness and funds for the Children’s Cancer Institute to support comprehensive efforts focused on preventing and treating childhood cancer. The Townsville to Cairns Bike Ride was founded in 1999 by Sel
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On Saturday, the 26th of July, the Junior division of the Ingham Theatre Group debut in their first matinee. After 10 weeks of work-shopping improvisations, theatre sports, performance technique, stage craft, and most importantly fun and friendship, the Juniors stepped up and performed the wondrous adventure that was 'Princesses of a Feather'. Together, the cursed princesses-turned-birds, defeated the evil knight Sir Glimmerpants with the help of Charlie Cowgirl Cat In A Cape, while t
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On Thursday 10 July, the Cardwell RSL became a vital hub of information and support as more than 35 residents and service representatives gathered for the Cardwell Community Rebuild Info Session. Organised by Centacare FNQ, the evening brought together key organisations supporting North Queenslanders affected by the 2025 floods and now in the rebuilding phase. The session was hosted in partnership with Centacare’s Disaster Recovery and Resilience Hub, the Queensland Building and Construction Co
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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