Almond Cake for Pesach
(0 votes)
(0 votes)
Health Score:
58 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
8
- Ingredients
- 7 extra-large eggs (separated)
- 3 cups almonds
- 1 cup sugar
- 1 Tbsp ground Matzo
- 2 tsps ground Cardamom
- 1 Tbsp Almond extract
- ½ cup vegetable oil
- 1 ¼ cups water
- 1 Tbsp freshly squeezed lemon juice
- ¾ cup powdered sugar
- 1 Vanilla bean (seeded)
Preparation steps
1.
Preheat oven to 350 degrees. Oil the cake pan.
2.
In a standing mixer, whisk egg whites until stiff peaks form and set aside. In a large bowl, whisk the egg yolks and sugar together.
3.
In a large food processor, grind almonds until finely ground. You may need to stir them a couple of times to ensure that it doesn't become a sticky paste. Add the ground almonds, matzo meal and cardamom in to the large bowl and mix well. Add the almond extract and oil and beat until well combined. Fold in the egg whites until just combined.
4.
Pour the batter into the pan. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. You'll be able to smell the almonds when it is getting close to being done. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
5.
To make the icing combine the water with the lemon juice, powdered sugar and vanilla bean seeds into a medium bowl and mix well to combine. Spread the icing onto the cake and if a stiffer icing is desired, place the cake in the refrigerator for 15 minutes to set the icing a bit more before slicing and serving.
