Cherimoya-Almond Cake
This recipe creates a tender and aromatic almond cake, beautifully highlighting the unique tropical sweetness of cherimoya. It's a sophisticated dessert with a moist crumb, perfect for showcasing an exotic fruit in a comforting baked treat.
Equipment
- 1 Electric Mixer stand or hand mixer
- 2 Mixing Bowls large and medium
- 1 9-inch Springform Pan or similar round cake pan
- 1 Rubber Spatula
- 1 Fine-mesh Sieve for confectioners' sugar
Ingredients
Main
- 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). Lightly grease and flour a 9-inch springform pan or a similar round cake pan.
- In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and sugar until the mixture is light, fluffy, and pale.
- Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- In a separate medium bowl, whisk together the almond meal and ground cinnamon until thoroughly combined.
- Gently fold the prepared cherimoya pulp into the creamed butter and egg mixture until just incorporated.
- Gradually add the almond meal mixture to the wet ingredients, folding carefully with a rubber spatula until no streaks of dry ingredients remain. Be mindful not to overmix the batter.
- Pour the cake batter evenly into the prepared springform pan, spreading it to the edges.
- Bake for 50 to 60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes before carefully releasing the springform sides and transferring the cake to the rack to cool completely.
- Once the cake is fully cooled, dust generously with confectioners' sugar using a fine-mesh sieve, and then sprinkle with the sliced almonds before serving.
Notes
Ensure butter and eggs are at room temperature for optimal emulsification and a smooth, consistent cake batter. When preparing the cherimoya, meticulously remove all seeds and fibrous bits, as these can be unpleasantly bitter or hard. Avoid overmixing once the almond meal is added; overworking the batter can lead to a tough cake. For enhanced flavor and texture, lightly toast the sliced almonds in a dry pan over medium-low heat until fragrant and golden before garnishing the cooled cake.