Almond Cake With Cardamom and Pistachio

No don't understand what I'm supposed to do with that 1 tablespoon of almond flour. Does it go in the batter with the 4-1/2 cups, is it scattered on top of the finished cake? If it's part of the batter, why the alternative of only 1 tablespoon of matzo meal? I'm confused...

This is a great cake but a couple of cautions: be prepared for a very stiff batter which makes for some heavy folding of the whites; in addition to oiling the pan, cut a circle of parchment paper or waxed paper to line the bottom and oil that too. Otherwise it can be difficult to get the cake out of the pan.

We made this for Easter Sunday dinner. Served it with fresh strawberries and whipped cream. It was fantastic!

A few changes to the recipe:
-Halved the cardamom. I like cardamom, but two teaspoons seemed a bit much. This was the right call. It ended up being subtle, but not overpowering.
-Used a little less than a tablespoon of almond extract, and added a teaspoon and a half of vanilla extract.
-Left in the oven for an hour and ten minutes.

We'll make it again!

I added a tsp of Rose Water, next time I will add 2. I used the full 2 tsps of cardamon and recommend not reducing it. I added 2 tsp of orange zest. This gave another layer of flavor to the cake. I really recommend the orange. It complements the cardamom well as well as the rose water. The tbls of almond gives it a strong almond flavor, if you want less, try 2 tsp. When adding the egg whites, add 1 cup first to moisten the very thick batter, then add 1/3 and balance. Serve with berries

Yes! We have edited the recipe to reflect that change.

The receipt must have been converted from metric to standard. In fact all you need is two cups of almond flour--not the four and half the receipt calls for.

I have made this twice. I replace 1 & 1/2 cup of the total almond flour with same amount of coarsely ground pistachios. I cut the sugar to 1/2 cup and the oil to 1/3 cup (I use EV olive oil). 2 tsp almond extract and 2 tsp vanilla. Mixing in the egg whites is a workout. Big spoon for the first third. Lighter touch for the second third. Fold in the last third. Nice and airy. Really excellent cake.

It goes with the rest of the flour. 4 1/2 cups plus 1 tablespoon is the American equivalent of 420 grams.

This is a great cake and the recipe is easy to follow. Important note: as others have mentioned, before folding in the egg whites you’ll have more a heavy dough than batter. It’s very dense. Don’t worry though, you just need to fold the egg whites in until they’re nicely incorporated. In the end it will resemble a batter and you can’t really overwork — there’s no gluten in almond flour. As long as you preserve the aeration the cake will turn out great.

Lovely cake. Not too sweet, and very elegant looking. Made it as written, with the addition of a teaspoon of kosher salt. Seeing the notes about the difficulty of incorporating the egg whites, I did the whole thing in the bowl of my stand mixer. I first whipped the whites, then removed them to another bowl and replaced with the egg yolks, sugar, almond flour, etc. Switched from the whisk to the paddle attachment to incorporate the whites. Poured into cake pan. Easy peasy.

This is an awesome recipe--have made it twice, once for Lutheran potluck! Got many requests for the recipe. It's paleo too, so put this at the top of the recipe box when you are looking for a dessert that will make everyone swoon. Use all the cardamom. I too attracted teenagers from their rooms smelling the baking aromas...

I can confirm that this recipe works with the full 4.5 cups almond flour. It's to be expected that the batter gets so stiff: after all you are basically making glue between the egg yolks and flour! While it is a bit tough to fold in the egg whites, keep going! and incorporate slowly. Afterwards, the batter has the appropriate texture and weight for a spongey cake, and comes out light and not too sweet. I thought it was great. Served with whipped cream and raspberries.

I clipped the original recipe that was in the paper several years ago. That version had 1 tablespoon matzo meal, and called for 3 cups whole almonds, which you food processed into almond flour (this was before almond flour was common in grocery stores) which resulted in about 2.5 cups of flour once you ground it down. It looks like there may have been some edit mistakes for the update.

Subbed canola oil for vegetable. Used about 1/4 tsp less cardamom. Used a parchment round in my springform. Made a glaze with 1.5 cups confectioners sugar, 1 tablespoon rosewater and enough whole milk for a thickish glaze...10 sec in microwave to thin, poured atop cake, then sprinkled w chopped pistachio and crushed freeze dried raspberries. Result was a gorgeous cake that was a big hit with my friends, their 2 year old and my sweets-averse husband.

To make this 100% gluten free, I substituted 1 tablespoon organic coconut flour for the 1 tablespoon matzo meal.
This cake was out of this world and a hit with everyone at my seder!