This cake is lovely which is no surprise since anything with cardamom is a win. I find many gluten-free cake recipes can turn out dry but this one was super moist and decadent while still feeling light enough to snack on for breakfast. It stayed moist for several days so if you need to make it a day before serving I think you’re covered. Overall- you have some classic Persian flavors coming through in an easy, delicious cake that is somehow gluten free- woohoo!
In other news, I went to Niagara Falls for Memorial Day Weekend and it, too, was quite lovely. We stayed at Niagara on the Lake which is this super charming little town.
We biked around to the different ice wine vineyards (a dessert wine harvested in the winter that is super sweet and delicious) and went full-tourist mode at the falls. I strongly recommend the area and this cake recipe.
- 0.5 cup vegetable oil
- 7 large eggs, separated
- 1 cup sugar
- 1 tablespoon almond extract
- 4.5 cups plus tablespoon almond flour (420 grams)
- 2 teaspoons ground cardamom
- Powdered sugar- for dusting
- 4 tablespoons roasted pistachios, chopped
- Cooking spray to grease the pan
- Grease a spring-form pan and set aside (doesn’t have to be spring-form but it makes it easier). Heat oven to 350 degrees F.
- Using an electric mixer, beat egg whites until stiff (google image stiff eggs whites if you’re questioning when to stop beating- try not to over beat).
- In a medium bowl, whisk together egg yolks and sugar. Whisk in almond extract and oil (whisk it good). Add almond flour and cardamom.
- Your batter will be very thick. Stir in a third of the egg whites (as gently as you can) to lighten it up. This will make the batter easier to fold in the remaining egg whites. Fold in the remaining egg whites until just incorporated.
- Pour batter into pan and smooth out (gently). Bake for 50 minutes. Let cool for 10 minutes. Remove from pan, dust with powdered sugar and pistachios.
Inspired by NYTimes