"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Health, Nutrition and Special Diets > Gluten Free
Click Here to Login
Thread Tools Display Modes
Old 04-15-2016, 04:40 PM   #1
Certifiable Executive Chef
Janet H's Avatar
Site Administrator
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,513
Persian almond cake - YUMMY

I thought I'd try something new and Gluten Free baking is on the list - more importantly I LOVE Cardamom and so when I saw this recipe from the new york times I figured it would fit the bill. Almond Cake With Cardamom and Pistachio Recipe - NYT Cooking

After reading I made a few changes to the recipe, cutting the cardamon in half, adding vanilla and lemon zest and salt which was entirely missing. I was super skeptical as I mixed it up. The batter was dense and heavy, almost pasty but the end result is awesome. Dense, moist and scented with a taste of Persia.

This was made for a little party we are having today - unfortunately my DH just couldn't wait...

The topping is also a deviation. I chopped up pistachios and dumped them in a little caramelizing honey and then let cool on parchment, salted and then sprinkled on some sesame seeds.

Here's my version of this recipe:

Almond Cake With Cardamom and Pistachio

C olive oil, plus additional for pan
7 large eggs, separated

1 C sugar
1 tsp almond extract
2 tsp vanilla
zest from 1 lemon

4 C plus 1 tablespoon almond flour
1 tsp ground cardamom
1 tsp salt

Nut crunch topping:
1/3 C honey
1/2 C roughly chopped pistachio nuts
1/4 C sesame seeds

1 to 2 Tbls confectioners’ sugar, for dusting

Assembly: Heat oven to 350 degrees. Oil a 3 inch high 9-inch round pan.
  1. Separate eggs and beat egg whites till stiff peak forms.
  2. In a large bowl whisk combine egg yolks, and sugar, extracts and zest.
  3. Add almond flour, salt and cardamom until combined.
  4. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
  5. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, about 50 minutes.
  6. Cool for 10 minutes, then remove from pan and finish cooling on a rack. At this point you could freeze tightly wrapped cake if desired.

Nut Crunch: Boil honey in a non-stick skillet about 2 minutes to a golden brown (careful this will burn quickly), then add chopped nuts and stir. Quickly turn out onto parchment paper and spread to cool. While still warm, sprinkle with a little salt and then sesame seeds. Once cooled (just a few minutes) crack/chop apart large pieces.

To decorate, dust with confectioners’ sugar and top with nut crunch..

Serve with berries and cream.

Click image for larger version

Name:	DSC_0258.jpg
Views:	109
Size:	75.9 KB
ID:	24603


Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Old 04-15-2016, 04:58 PM   #2
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,839
Wow, that sounds delicious and looks beautiful! Thanks for sharing!

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 04-15-2016, 05:04 PM   #3
Chef Extraordinaire
Dawgluver's Avatar
Site Moderator
Join Date: Apr 2011
Posts: 24,647
Pretty! Sounds good!
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 02-18-2017, 11:27 PM   #4
Join Date: Dec 2016
Location: Chicago
Posts: 86
oh this is perfect! i just passed up lemons at the store today, but should be able to make do with the rest. Will share when i do it. i really wanna do it soon!
mcrx is offline   Reply With Quote

cake, almond

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:32 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.