Name: Cherimoya-Almond Cake
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Unsalted butter, at room temperature - 6 tablespoons; Sugar - ¾ cup; Eggs - 4 medium; Almond meal - 7 ounces; Cherimoya pulp, seeds removed (about 2 small cherimoya) - 2 cups; Ground cinnamon - 1 teaspoon; Sliced almonds - ¼ cup; Confectioners' sugar - 2 tablespoons

Ingredients for - Cherimoya-Almond Cake

1. Unsalted butter, at room temperature 6 tablespoons

2. Sugar ¾ cup

3. Eggs 4 medium

4. Almond meal 7 ounces

5. Cherimoya pulp, seeds removed (about 2 small cherimoya) 2 cups

6. Ground cinnamon 1 teaspoon

7. Sliced almonds ¼ cup

8. Confectioners' sugar 2 tablespoons

How to cook deliciously - Cherimoya-Almond Cake

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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.