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
- 6 tablespoons unsalted butter, at room temperature
- ¾ cup sugar
- 4 medium eggs
- 7 ounces almond meal
- 2 cups cherimoya pulp, seeds removed (about 2 small cherimoya)
- 1 teaspoon ground cinnamon
- ¼ cup sliced almonds
- 2 tablespoons confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan.
- 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.
- 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.
- 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.
- 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 |