Flourless Almond CakeMarch 21, 2017
The almond is native to modern-day Syria, Israel, and Turkey, though it was spread to parts of Europe and North Africa in antiquity. Romans referred to almonds as “Greek nuts” and showered newlyweds with them as a fertility charm.
This is the perfect Passover cake.
¾ cup sugar
2 cups slivered almonds
pinch ground cardamom
1 tablespoon almond extract
1 stick butter, at room temperature
¼ cup honey
1 tablespoon lemon juice, freshly squeezed
¼ cup sliced almonds, lightly toasted
Butter a round 9 to 10 inch spring-form pan, and cover the bottom with parchment paper.
Preheat the oven to 350° F.
Place the almonds, sugar and generous pinch cardamom into a food processor and pulse until finely ground. Add the eggs to the mixture followed by the almond extract. Drop in the butter and process until smooth and thoroughly combined.
Pour the batter into the mold. Place on a rack in the middle of the oven and bake for 30 minutes. The cake is done when the top if golden brown, feels springy to the touch and a toothpick inserted into the cake comes out clean.
Remove from the oven and let the cake cool for 10 to 15 minutes. Unmold the cake, invert onto a platter and remove the parchment paper. Invert the cake again onto another platter to have the top of the cake right side up.
In a small saucepan, mix the honey with the lemon juice. Set over medium heat and simmer for a couple minutes, until it has the consistency of a glaze.
Spread the honey on the outer circumference of the cake – about 1 to 2 inches – using a pastry brush. Sprinkle the glazed area with the toasted sliced almonds and serve.
Serves 12 to 15
This cake is adapted from Patti Jinich’s Flourless Almond and Porto Cake