Persian Almond Cardamom Pistachio Cake

Passover desserts can be seriously lousy.

Luckly, flourless cakes seem to be the rage right now. That makes the great search for delicious Passover desserts much easier. My own search began in earnest when I my first child was born in early April. Every few years her birthday falls during Passover and she still wants the tradition – birthday cake. I believe we have a winner!

My friend KG offered to bring a Persian Passover cake to Seder and it was THE BEST.  She got the recipe from this food blog. My friend is a very committed baker so she tested the recipe. She felt there was too much almond extract and too much almond flour. I’m giving your her version of the recipe here.


½ cup of vegetable oil
7 large eggs (separate egg whites)
1 cup sugar
½ teaspoon almond extract
2 teaspoons cardamom
3 cups of almond flour
2 tablespoons of powdered sugar for dusting
3-4 tablespoons of chopped pistachio for garnish
2 tablespoons rose water

  1. Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside.
  2. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
  3. In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract, oil, cardamom, and optional rose water. Add almond flour cup by cup. (At this point the batter will be very stiff like cookie dough but don’t worry, it’s okay!)
  4. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
  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.