Almond Cake With Cardamom and Pistachio

NYT Cooking

cake dessert

This moist and springy Persian almond cake is generously spiced with ground cardamom

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Servings

10 Servings

Prep time

20 Minutes

Cooking Time

50 Minutes

Calories

--- Kcal

Ingredients

  • ½ cup vegetable oil, plus additional for pan
  • 7 large eggs, separated
  • 120g sugar
  • 420 grams almond flour (see tip)
  • 3 tsp almond extract
  • 1 tsp vanilla extract
  • 1.5 tsp ground cardamom
  • 2 tablespoons confectioners’ sugar, for dusting
  • 3 tablespoons finely chopped pistachio nuts, for garnish

Directions

  1. Preheat oven to 160°C. Oil a 22cm round and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
  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.
  3. Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50-60 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.