Ingredients
10
10 servings
- •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.
Nutritional Facts
Per 10 servings
- Calories: 294
- Carbohydrate: 34g
- Fat: 14g
- Fiber: 2g
- Protein: 12g
- Sugar: 17g
Related Recipes
Berry Almond Cake
Almond Cherry Tres Leches Cake
Almond Cake
Dried Cherry Cake
Cherry Almond Biscotti
Cherry Nut Cake III
Almond Crunch Pound Cake
Almond Joy® Cake
Mixed Berry Almond Cake
Chocolate-Almond Sans Rival Cake
Chocolate Maraschino Cherry Cake
