Almond Cake With Cardamom And Pistachio Recipes

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ALMOND CAKE WITH CARDAMOM AND PISTACHIO



Almond Cake With Cardamom and Pistachio image

This moist and springy Persian almond cake is generously spiced with ground cardamom (two full teaspoons). We like it with fresh berries. If you want to serve it for Passover, be sure to use kosher for Passover confectioners' sugar; you could also use a tablespoon of matzo meal in place of the tablespoon of almond flour, but the cake is delicious without it.

Provided by Joan Nathan

Categories     cakes, dessert

Time 1h30m

Yield One 9-inch cake (10 to 12 servings)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 43 milligrams, Sugar 20 grams, TransFat 0 grams

CHOCOLATE, PISTACHIO, ALMOND CAKE (RICH AND EASY)



Chocolate, Pistachio, Almond Cake (Rich and Easy) image

Make and share this Chocolate, Pistachio, Almond Cake (Rich and Easy) recipe from Food.com.

Provided by Rita1652

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 (18 ounce) package devil's food cake mix
1 (3 ounce) package instant pistachio pudding mix
3/4 cup vegetable oil
1/2 cup almond liqueur (Disaronno)
1/8 cup water
4 large eggs
1/4 cup almond liqueur
1/4 cup almond liqueur
2 cups powdered sugar
1/2 cup toasted sliced almonds or 1/2 cup crushed pistachios

Steps:

  • Preheat oven to 350 degree.
  • Grease and flour a bundt pan.
  • Combine first 6 ingredients in a mixing bowl and beat on medium speed for 3 minutes.
  • Pour into prepared pan and bake for 40 to 50 minutes until toothpick comes out clean.
  • Cool at room temperature for 15 minutes.
  • Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
  • Let sit for 1 hour.
  • Meanwhile mix powdered sugar with enough almond liqueur to make a nice glaze.
  • Adding more or less sugar.
  • Pour on cooled cake and garnish by pressing in almond slices and serve.

Nutrition Facts : Calories 526.3, Fat 29.8, SaturatedFat 4.7, Cholesterol 74.4, Sodium 450.9, Carbohydrate 62.9, Fiber 2, Sugar 43.5, Protein 7

ALMOND CAKE WITH CARDAMOM AND PISTACHIO



Almond Cake With Cardamom and Pistachio image

Number Of Ingredients 9

1/2 cup vegetable oil, plus additional for pan
7 large eggs, separated
1 cup sugar
1 tablespoon almond extract
4 1/2 cups almond flour, plus 1 tbsp
2 teaspoons ground cardamom
1 to 2 tablespoons confectioners' sugar, for dusting
2 tablespoons confectioners' sugar, for dusting
4 tablespoons finely chopped pistachio nuts, for garnish

Steps:

  • 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.

PISTACHIO AND ALMOND CAKE WITH ORANGE SALAD



Pistachio and Almond Cake with Orange Salad image

Provided by Nate Appleman

Categories     Cake     Dessert     Bake     Vegetarian     Orange     Almond     Pistachio     Winter

Number Of Ingredients 17

PISTACHIO AND ALMOND CAKE
1 1/3 cups unsalted shelled pistachio nuts
1 1/3 cups blanched whole almonds
1/2 cup plus 2 tablespoons (5 ounces) unsalted butter, at room temperature
3/4 cup plus 3 tablespoons sugar
3 lemons
1/2 teaspoon pure vanilla extract
3 eggs
1/2 cup plus 1 tablespoon "00" flour or all-purpose flour
1/4 teaspoon kosher salt
ORANGE SALAD
3 blood oranges
2 Valencia, navel, or blood oranges
1/4 cup orange marmalade
1 teaspoon freshly squeezed lemon juice
1/2 cup plain whole-milk yogurt
Unsalted shelled pistachio nuts

Steps:

  • To make the cake, preheat the oven to 300°F. Butter a 4-by-8-inch loaf pan. Then, using a sifter or a fine-mesh strainer, dust it with flour, tapping out the excess.
  • In a food process, combine the pistachios and almonds and pulse until finely ground. Set aside.
  • Combine the butter and sugar in the bowl of a stand mixer. Grate the zest from the lemons directly into the bowl. Fit the mixer with the paddle attachment and beat on medium speed for about 2 minutes, or until smooth and creamy. Mix in the vanilla just until incorporated. On low speed, gradually add the nuts and mix just until incorporated. Then add the eggs, one at a time, mixing after each addition just until incorporated. Stir in the flour and salt and mix just until incorporated.
  • Spoon the batter into the prepared loaf pan. Bake until a skewer inserted into the middle of the cake comes out clean, about 45 minutes. Let cool in the pan on a wire rack for 10 minutes. Then, run a paring knife around the inside of the pan to loosen the cake sides, invert the cake onto a plate, and lift off the pan. At this point, the cake can be served warm or allowed to cool completely before being sliced and reheated.
  • To make the orange salad, cut a slice off the top and bottom of 1 orange, stand the orange upright, and cut downward to remove the rind and pith in thick strips. Cut the orange crosswise into 1/4-inch-thick slices, capturing any juice. Repeat with all of the remaining oranges. Set the oranges slices aside until needed.
  • Gently heat the marmalade in a pot over low heat for about 3 minutes, or until syrupy. Add any captured orange juice along with the lemon juice to the marmalade. Remove the pot from the heat and add 1 to 2 tablespoons water to think the marmalade to the consistency of a vinaigrette. Let cool.
  • To serve, preheat the oven to 400°F. Cut the cake into generous slices and place on a baking sheet. Bake the slices, turning them over once, for about 5 minutes, or until warm and slightly toasted on both sides.
  • Place 4 or 5 orange slices on each plate and drizzle generously with the marmalade syrup. Place the warm pieces of cake next to the orange slices and top with a dollop of yogurt and a few pistachios. Serve immediately.

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Top Asked Questions

What is Persian Almond cardamom pistachio cake?
Persian Almond Cardamom Pistachio Cake is a moist and aromatic dessert recipe. It can be served during Passover using Kosher's confectionary sugar and matzo meal instead of almond flour. If you want more of an Iranian flavor, add two Tablespoons of rose water. This cake is delicious with a hot Persian Tea (Chai) or Turkish coffee.
How to make almond cake with cardamom?
Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Whisk egg whites using a stand mixer until stiff but not dry, and set aside. Combine egg yolks and sugar in a medium bowl, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom.
What can I use instead of almond flour for Passover cake?
If you want to serve it for Passover, be sure to use kosher for Passover confectioners' sugar; you could also use a tablespoon of matzo meal in place of the tablespoon of almond flour, but the cake is delicious without it. —Joan Nathan Heat oven to 350 degrees.
How to make almond butter cake?
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.

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