Cherimoya-Almond Cake

  5.0 – 0 reviews  • Almond Dessert Recipes

Enjoying afternoon tea with a light, moist cake made with cherimoya and basic ingredients is a pleasant experience. It also naturally lacks gluten.

Prep Time: 20 mins
Cook Time: 45 mins
Additional Time: 30 mins
Total Time: 1 hr 35 mins
Servings: 10
Yield: 10 servings

Ingredients

  1. 6 tablespoons unsalted butter, at room temperature
  2. ¾ cup sugar
  3. 4 medium eggs
  4. 7 ounces almond meal
  5. 2 cups cherimoya pulp, seeds removed (about 2 small cherimoya)
  6. 1 teaspoon ground cinnamon
  7. ¼ cup sliced almonds
  8. 2 tablespoons confectioners’ sugar

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan.
  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.
  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.
  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.
  5. Cherimoya seeds are toxic. Make sure you remove all of them.

Nutrition Facts

Calories 294 kcal
Carbohydrate 34 g
Cholesterol 93 mg
Dietary Fiber 2 g
Protein 12 g
Saturated Fat 5 g
Sodium 30 mg
Sugars 17 g
Fat 14 g
Unsaturated Fat 0 g

 

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