Umami
Umami

Almond Cake With Cardamom and Pistachio

12 servings

servings

1 hour 30 minutes

total time

Ingredients

1/2 cup vegetable oil, plus additional for pan

7 large eggs, separated

1 cup sugar

1 tablespoon almond extract

4 1/2 cups plus 1 tablespoon/420 grams almond flour (see tip)

2 teaspoons ground cardamom

1 to 2 tablespoons confectioners’ sugar, for dusting

3 to 4 tablespoons finely chopped pistachio nuts, for garnish

Directions

Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.

In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.

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.

Notes

Really delicious

Nutrition

Serving Size

-

Calories

660

Total Fat

52 g

Saturated Fat

4 g

Unsaturated Fat

11 g

Trans Fat

0 g

Cholesterol

-

Sodium

43 mg

Total Carbohydrate

34 g

Dietary Fiber

8 g

Total Sugars

21 g

Protein

21 g

12 servings

servings

1 hour 30 minutes

total time
Start Cooking