This cherimoya-almond cake recipe makes a light, moist, gluten-free cake made with cherimoya, almond meal, and other simple ingredients — a lovely treat.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
294 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan.
Step 2
Beat butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Beat in eggs, one at a time, beating well after each addition. Add almond flour; beat until smooth. Fold in cherimoya pulp and cinnamon. Pour batter into the prepared pan.
Step 3
Bake in the preheated oven for 30 minutes. Top cake with sliced almonds; continue baking until a toothpick inserted into center comes out clean, about 15 minutes more.
Step 4
Cool cake on a wire rack for 5 minutes. Run a knife around edges of the pan to loosen cake; carefully invert onto a serving plate or cooling rack. Cool completely. Dust with confectioners' sugar before serving.
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)
