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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PESACH RECIPES |
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PASSOVER ALMOND - CARDAMOM PISTACHIO CAKE |
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INGREDIENTS: |
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- 1/2 cup almond oil, plus additional for pan, KP
- 7 large eggs, separated
- 3 cups almonds
- 1 cup sugar
- 1 tbs. matzo meal, KP
- 2 tsp. ground cardamom
- 1 tbs. almond extract, KP
- Confectioners' sugar for dusting, KP
- Finely chopped pistachio nuts, for garnish
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INSTRUCTIONS: |
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- Heat oven to 350 degrees F.
- Oil a 9" fluted pan or a 9" square pan and set aside.
- Using a stand mixer, whisk egg whites until stiff but not dry.
- Set aside.
- Using a large food processor, pulse almonds until very finely
ground, stirring one or twice to prevent them from turning into a
paste.
- In a medium bowl, combine egg yolks and sugar, and whisk to blend.
- Add ground almonds, matzo meal and cardamom.
- Add almond extract and 1/2 cup oil.
- Gently fold in egg whites.
- 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.
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Yields: one 9" cake, 10 - 12 servings. |
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KP = Kosher for Passover |
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Source: Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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