New York Times
Almond Cake With Cardamom and Pistachio
Author:Joan Nathan
8 Ingredients
1 hour 30 mins
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.
Serves
1
Serves
1
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