Cherimoya-Almond Cake

Prep Time:
20 mins

Cook Time:
45 mins

Additional Time:
5 mins

Total Time:
1 hr 10 mins

Servings:
10

Ingredients

Directions

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

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.

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.

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.

Cook’s Note

Cherimoya seeds are toxic. Make sure you remove and discard all of them.

Nutrition Facts (per serving)