Almond Cake With Cardamom and Pistachio

Almond Cake With Cardamom and Pistachio

Almond Cake With Cardamom and Pistachio

By cooking.nytimes.com
1 hour 30 minutes

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Details
  • Servings:   12
  • Calories:   660
  • Protein:   22g
  •  
  • Fiber:   9g
  • Sugar:   21g
  • Carb Total:   26g
  •  
  • Trans Fat:   1g
  • Saturated:   5g
  • Fat Total:   52g
  •  
  • Diet:   High-Fiber, Low-Carb, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   desserts
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Cuisine
  • mediterranean
Comments
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
Instructions

Almond Cake With Cardamom and Pistachio serves 12 original recipe by cooking.nytimes.com.

View original preparation instructions

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