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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.