PASSOVER: Flourless Persian Pistachio Cake | THE NIBBLE Blog - Adventures In The World Of Fine Food PASSOVER: Flourless Persian Pistachio Cake – THE NIBBLE Blog – Adventures In The World Of Fine Food
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

PASSOVER: Flourless Persian Pistachio Cake

This recipe comes via Chef Jennifer Abadi and Zabar’s. The aromatic, citrus notes of cardamom add flair to a simple cake.

Preparation time is one hour; the cake yields eight to ten servings.

RECIPE: FLOURLESS PERSIAN PISTACHIO CAKE
WITH CARDAMOM SYRUP

Ingredients

Dry Ingredients

  • 2 cups shelled, unsalted pistachios
  • 1 cup matzoh meal
  • ¾ cup sugar
  • 1/8 teaspoon salt
  • Pinch ground cardamom
  •  
    Wet Ingredients

  • 3 extra large eggs (or 4 large eggs), lightly beaten
  • ½ cup vegetable or canola oil
  • ½ cup water
  •  

    flourlesss-persian-pistachio-cake-jenniferAbadi-zabars-230

    Ground nuts replace flour in cakes for Passover. Photo courtesy Zabar’s.

     
    For Decoration

  • 3 tablespoons shelled, unsalted pistachios, as decoration
  •  

    cardamom-pods-farmgirlgourmet-230
    Cardamom pods. Photo courtesy Heather
    Scholten | Farmgirl Gourmet.
      For Cardamom-Sugar Syrup

  • 1 cup sugar
  • Pinch salt
  • Few pinches black pepper
  • ½ cup cold water
  • 1/8 teaspoon ground cardamom
  • 4 crushed cardamom pods
  •  
    Preparation

    1. PREHEAT oven to 350°F.

    2. POUR pistachios into a food processor and pulse until they become a fine meal-like consistency, about 1 to 2 minutes. Add the matzoh meal and pulse together an additional minute.

    3. POUR ground pistachio mixture into a medium size bowl and combine with remaining dry ingredients.

    4. ADD the wet ingredients to the dry ingredients and mix well.

     

    5. POUR the batter into a greased 8- or 9-inch square baking pan and sprinkle with whole pistachios. Bake on the middle rack for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and center of cake is soft but not wet (cake should still be fairly moist). Meanwhile, prepare the syrup.

    6. COMBINE the sugar, salt, pepper, and water in a medium-size saucepan. Bring to a bubbling simmer over medium heat. Add the ground cardamom and cardamom pods, reduce the heat to medium-low and cook, uncovered, for 8 to 10 minutes, stirring occasionally (the liquid will thicken slightly). Remove from heat.

    7. REMOVE cake from oven and cool 15 to 20 minutes. Cut into squares and serve at room temperature sprinkled with the cardamom-sugar syrup.

      




    Comments are closed.



    © Copyright 2005-2020 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.