A light, moist cake made with cherimoya and simple ingredients is a lovely way to enjoy your afternoon tea. It's naturally gluten free, too.

Buckwheat Queen


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Cherimoya seeds are toxic. Make sure you remove all of them.

Nutrition Facts

294 calories; 13.9 g total fat; 93 mg cholesterol; 30 mg sodium. 34.4 g carbohydrates; 11.5 g protein; Full Nutrition


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0