Cherimoya-Almond Cake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

📊 Nutrition Facts

Per serving (10 servings total)