Cherimoya Almond Cake Recipe: A Gluten-Free Delight

Name: Cherimoya Almond Cake Recipe: A Gluten-Free Delight
Total time: 1 hr 10 mins
Ingredients: 6 tablespoons unsalted butter, at room temperature; 0.75 cup sugar; 4 medium eggs; 7 ounces almond meal; 2 cups cherimoya pulp, seeds removed (about 2 small cherimoya); 1 teaspoon ground cinnamon; 0.25 cup sliced almonds; 2 tablespoons confectioners' sugar

Enjoy a slice of this delightful cherimoya almond cake, a gluten-free and moist treat that pairs perfectly with your afternoon tea. Simple ingredients, extraordinary flavor.

Total time1 hr 10 mins
Prep time20 mins
Cook time45 mins
Yield10

Adjust servings

Scale ingredients instantly for the number of servings you need.

Servings

Ingredients

6 tablespoons unsalted butter, at room temperature
0.75 cup sugar
4 medium eggs
7 ounces almond meal
2 cups cherimoya pulp, seeds removed (about 2 small cherimoya)
1 teaspoon ground cinnamon
0.25 cup sliced almonds
2 tablespoons confectioners' sugar

Instructions

Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan to prevent sticking.
In a stand mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Gradually add almond flour and mix until smooth. Gently fold in cherimoya pulp and cinnamon. Pour the batter into the prepared cake pan.
Bake for 30 minutes. Sprinkle sliced almonds on top and continue baking until a toothpick inserted into the center comes out clean, approximately 15 minutes longer.
Let the cake cool on a wire rack for 5 minutes. Loosen the cake from the pan by running a knife around the edges. Invert onto a serving plate or cooling rack and allow to cool completely. Dust with powdered sugar before serving for a beautiful finish.

Nutrition

Calories: 294 kcal
Fat Content: 14 g
Fiber Content: 2 g
Sugar Content: 17 g
Sodium Content: 30 mg
Protein Content: 12 g
Cholesterol Content: 93 mg
Carbohydrate Content: 34 g
Saturated Fat Content: 5 g
Unsaturated Fat Content: 0 g