This is a moist, no flour, Persian inspired almond cake spiced generously with ground cardamon, this cake is best served with fresh whipped cream and berries if you like but I like it just the way it is.
I saw this recipe on New York Times, have edited it from the original I think this works for a better recipe. I would further add this cake is sweet you could reduce the sugar by 1/4bcup if you don't want it so sweet. Mixing the egg whites to the almond batter will take some muscle power but be patient it will come together.
Recipe
Ingredients:
1/2 cup vegetable oil
7 large eggs, separated
1 cup sugar
1 1/2 tsp almond extract
1 1/2 tsp vanilla extract
4 1/2 cups plus 1 Tbsp almond flour
2 tsp cardamon powder
3 Tbsp confectioners sugar
1 Tbsp chopped pistachios
2 Tbsp fresh cream (optional)
few drops of rose water (optional)
Dried rose petals (optional)
Preparation:
Preheat the oven to 350F/180C, oil/spray an 8 inch round or square pan.
Using a stand mixer, whisk the egg whites till stiff but not dry and keep aside.
In another bowl, combine egg yolks and sugar then whisk in the extracts and oil. Add the almond flour and cardamon powder, this will be more like a though dough.
Incorporate the stiff egg whites a little at a time, so gently fold in 1/3 first into the batter then continue till all is just incorporated.
Pour the batter into the prepared pan and bake for about 50 mins or until a toothpick inserted in the center comes out clean. Allow to cool for 10 mins then remove to a cooling rack to finish cooling.
To decorate you could either just dust with the confectioners sugar else mix the sugar with the cream and rose water making a smooth paste. Frost the cake then add the chopped pistachios and rose petals.