Almond Cake with Cardamom and Pistachio

Another year, another virtual holiday celebration… I found a flourless cake that greatly appealed to me, but was unsure whether the rest of my family would enjoy it. Turns out, everyone LOVED this super moist, super tender cake.

The recipe is from the New York Times cooking website, and is kosher for Passover. I didn’t have quite enough almond extract (just a half teaspoon), but I found the cake had plenty of nutty flavour. Don’t worry too much about the stiff batter, and persevere when gently folding the whites in.

Despite what felt like a really heavy batter, this baked up relatively light as almond cakes go. I imagine the half cup of oil helped. Despite using two teaspoons of cardamom, I barely tasted it. Maybe my powdered spice needs replacing?

This cake keeps remarkably well. Even many days later, the slices we helped ourselves to stayed moist. Eaten plain, it was wonderful. Lemon curd spooned over top made it extra wonderful!