Almond Cake With Cardamom and Pistachio
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- ½cup vegetable oil, plus additional for pan
- 7large eggs, separated
- 1cup sugar
- 1tablespoon almond extract
- 4½cups plus 1 tablespoon/420 grams almond flour (see tip)
- 2teaspoons ground cardamom
- 1 to 2tablespoons confectioners’ sugar, for dusting
- 3 to 4tablespoons finely chopped pistachio nuts, for garnish
Nutritional analysis per serving (12 servings)
660 calories; 52 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 34 grams carbohydrates; 8 grams dietary fiber; 21 grams sugars; 21 grams protein; 43 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
- Step 2
In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
- Step 3
Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners’ sugar and chopped pistachios.
- If you want to grind your own almond flour, start with 3 cups nuts. Using a large food processor, pulse almonds until very finely ground, stirring once or twice to prevent them from turning into a paste.
Private Notes
Comments
No don't understand what I'm supposed to do with that 1 tablespoon of almond flour. Does it go in the batter with the 4-1/2 cups, is it scattered on top of the finished cake? If it's part of the batter, why the alternative of only 1 tablespoon of matzo meal? I'm confused...
This is a great cake but a couple of cautions: be prepared for a very stiff batter which makes for some heavy folding of the whites; in addition to oiling the pan, cut a circle of parchment paper or waxed paper to line the bottom and oil that too. Otherwise it can be difficult to get the cake out of the pan.
We made this for Easter Sunday dinner. Served it with fresh strawberries and whipped cream. It was fantastic!
A few changes to the recipe:
-Halved the cardamom. I like cardamom, but two teaspoons seemed a bit much. This was the right call. It ended up being subtle, but not overpowering.
-Used a little less than a tablespoon of almond extract, and added a teaspoon and a half of vanilla extract.
-Left in the oven for an hour and ten minutes.
We'll make it again!
I made the cake exactly like the recipe specifies using metric weights and it was delicious. It is a dense, moist nut cake and that is what it is supposed to be; so as long as you know that going in, you won’t be disappointed. I had just received a delivery of single source cardamom from Burlap and Barrel which undoubtedly added to the cardamom flavor.
Made this cake as written and at 35 min it was overcooked and tasted dry. Next time will cut down on the flour to 3 cups as some have suggested and bake for 25-30 min.
Extremely delicious, a rare Passover dessert that I would (and will!) gladly make year-round. Despite how many eggs are used, the cake didn't taste eggy to me at all, just perfectly rich and moist. Based on the comments, I decreased the almond extract to two teaspoons and increased my not-so-fresh ground cardamom to a tablespoon. Fresh berries round it out, whipped cream is nice but not necessary, as the cake is rich enough alone. Would make a great base for other flavor profiles, too!