Cherimoya
An explosion of flavours
The cherimoya comes to us from Peru. It weighs between 200 g and 2 kg, its soft green rind is reminiscent of an artichoke, and its flesh turns black when ripe. This fruit should be very supple, or soft, before eating. Its creamy flesh is tender, like that of a peach or pear. Its sweet and smooth flavour is reminiscent of vanilla with a strawberry after-taste. It can be enjoyed on its own, eaten out of the skin, or used in sorbets, ice creams, juices, creams, milkshakes, fritters, etc.
The cherimoya is very rich in carbohydrates, vitamin C with its countless properties (slows down cell ageing; prevents cardiovascular disease and certain cancers; protects against infections; healthy bones, cartilage, teeth and gums) and iron, which plays a role in the formation of red blood cells that carry oxygen.
Soft cherimoya cake
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- 1 large, ripe cherimoya
- 250 g flour
- 225 g sugar
- 125 g softened butter
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- 3 large eggs
- 50 ml milk
- Finely grated zest of 1 small lemon
- 1 teaspoon baking powder
- Butter and flour for the tin
- Preheat the oven to 170°C.
- Butter and flour a small round tube tin. Turn the tin over and pat out excess flour; set aside.
- Cut the cherimoya in half lengthwise. Remove the flesh with a teaspoon and set it aside in a bowl.
- Remove the seeds and chop up the flesh of the fruit. Set aside.
- Beat the butter with the sugar until pale. Add egg yolks and beat again.
- Add cherimoya pulp, milk and grated lemon zest; continue to beat.
- Gradually add the sifted flour with the baking powder, beating continuously.
- Beat the egg whites until stiff peaks form, then gently fold them into the previous mixture, without beating, lifting from bottom to top with a flexible spatula or whisk.
- Pour the mixture into the tin and bake at 170°C for 45 minutes. Check that it is cooked through by inserting a wooden toothpick or thin knife.
- Remove the cake from the oven and let it rest for 5 minutes before turning out onto a rack. Allow to cool completely before cutting into slices.
