Persian Almond Cardamom Pistachio Cake
5.0
(12)
Recipe saved
Your folders
No folders yet. Create one to organize this recipe.
Recipe saved
Your folders
No folders yet. Create one to organize this recipe.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total: 1 hours, 30 minutes
Servings: 10
Cost: $3.15 /serving
Author : Carlos Leo ; Adapted from NYT-Cooking
Ingredients
Remove All · Remove Spices · Remove Staples
Export 6 ingredients for grocery delivery
Instructions
Helping creators monetize
Show ad-free recipes at the top of any site
Step 1
Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside.
Step 2
Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
Step 3
In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom.
Step 4
Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
Step 5
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.