Type what you have

Ingredients

• ✓ cherimoya pulp
• butter
• sugar
• egg
• almond meal
• cinnamon
• almond
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan.
2. 2 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 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 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.

By Buckwheat Queen