Cherimoya-Almond Cake

A light, moist cake made with cherimoya and simple ingredients is a lovely way to enjoy your afternoon tea. It's naturally gluten free, too.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 294 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 2 tablespoons confectioners' sugar
• 6 tablespoons unsalted butter, at room temperature
• 4 medium eggs
• 7 ounces almond meal
• 2 cups cherimoya pulp, seeds removed (about 2 small cherimoya)
• 0.25 cup sliced almonds
• 0.75 cup sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan.

Step 2

Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add eggs, 1 at a time, and beat until well combined. Add almond flour and mix until smooth. Fold in cherimoya pulp and cinnamon. Pour batter into the prepared cake pan.

Step 3

Bake in the preheated oven for 30 minutes. Top cake with sliced almonds and continue baking until a toothpick inserted into the center comes out clean, about 15 more minutes.

Step 4

Cool cake on a wire rack for 5 minutes. Run a table knife around the edges to loosen and invert carefully onto a serving plate or cooling rack. Let cool completely. Dust cooled cake with confectioners' sugar to serve.