This aromatic spongy Persian Almond Cardamom Pistachio Cake has been freely spiced with cardamom and is heavy on the eggs for a dense but moist cake. Instead of vegetable oil, we use LIA Greek Extra Virgin Olive Oil. We also have below a video to walk you through the steps.
Blog post may contain affiliate links. Read our Disclosure Policy. All photographs are copyright Carlos Leo, Spoonabilities
Hey my friends, this week I have for you my new "favorite" coffee cake. I originally found it during my research for Passover desserts and unique desserts of Jewish holidays throughout the year. This cake recipe was featured in an article by An Iranian Seder in Beverly Hills with the name “Almond Cake With Cardamom and Pistachio.” This article is about an Iranian Jewish family who settled in California in 1979.
Almond Cardamom Pistachio Cake Video
"Iran has one of the oldest known Jewish communities, going back over 2,500 years to when Jews fled the land of Israel after the destruction of the First Temple."
It's pretty amazing to learn other country’s traditions. “Food and feasts were a part of life for us,” said Angella Nazarian, one of Mrs. Maddahi’s daughters, who has just published a memoir of the Iranian Jews’ arrival in the United States, titled “Life as a Visitor”. If you want to read more about this fantastic article, go to the New York Times.
Persian Almond Cardamom Pistachio Cake Photoshoot
This cake is easy to make, but the best part was taking the photographs of the cake. Most of the time when I shoot food, I do it in the morning because the sunlight is more stable. My condo faces the city of Miami – the west side - and after 12:00 pm the sunlight hits my whole place and the light is too intense. So the mornings are best for a lot of indirect sunlight. Sometimes when there are a lot of clouds, the quality of lighting is unstable as the sun comes out, then behind a cloud, then back out again. Besides being extremely frustrating during the picture taking, the post-shoot editing part becomes too difficult to achieve the look I want.
This time I decided to shoot for the first time early in the evening to get a dark background with a bright food. It was a lot of fun and I got so excited that I ended up taking over 200 pictures. It was crazy!
I really love the flavor of this Persian Almond Cardamom Pistachio Cake. I love adding cardamom to any dish, savory or sweet, to give it an extra warm taste and aromatic fragrance.
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If you are looking for more Jewish traditional dessert recipes for Hanukkah or Passover, check out these recipes.
- How to Make an Easy Rugelach with Jam Walnut Filling
- Walnut Macaroon Thumbprint Cookies with Fig Preserves
- Lemony Almond Macaroons
- Hazelnut Citrus Torte
This is a flour-less cake made with almond meal, and to accentuate the flavor I added almond extract. One thing that is different from the original recipe is that I use LIÁ Premium Extra Virgin Olive Oil instead of vegetable oil. We have a number of baking recipes here using EVOO instead of vegetable oil or cooking oil.
I hope you get a chance to make this Persian Almond Cardamom Pistachio Cake. Did you make this or another recipe? Tag @Spoonabilities on Instagram or add a photo or comment on Pinterest, so we can find you! And we love to hear from you in the comment section below.
Have a fun week!
Interested in more cake recipes?
- Pistachio Tiramisu Cake with Whipped Mascarpone Cream & Cardamom Syrup
- Pumpkin Tiramisu Cake with Pumpkin Spice Mascarpone Cream
- Pumpkin Carrot Bundt Cake with Cream Cheese Filling
- Pecan Pie Bundt Cake
- Death by Chocolate Cake
- Blood Orange Olive Oil Cake
- The Best Carrot Cake Recipe with Cream Cheese Frosting
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