Greg DuPree
Active Time
20 Mins
Total Time
1 Hour 30 Mins
Serves 10 (serving size: 1 wedge)

Surprisingly moist, light, and springy, this almond cake is a delicious departure from the dense, rustic ones you might be accustomed to. We use six beaten egg whites to give the cake lots of lift—without the use of leavening agents, which are forbidden on Passover. Because traditional versions of almond extract and powdered sugar can contain spirits and cornstarch (respectively), be sure to seek out kosher-for-Passover versions. (You can find kosher almond extract here and kosher powdered sugar here on Amazon.)

Also, check the label on your cooking spray for any ingredients that aren't permitted; you can grease the pan with mild-flavored olive oil if your cooking spray doesn't comply.

How to Make It

Step 1

Preheat oven to 350°F.

Step 2

In an electric mixer fitted with whisk attachment, beat egg whites on medium until foamy, about 1 to 2 minutes. Increase speed to high, and 1 tablespoon at a time, add 1/2 cup granulated sugar; beat until stiff peaks form, about 3 to 5 minutes. Transfer egg whites to a separate bowl.

Step 3

Beat egg yolks and remaining 1/2 cup granulated sugar in an electric mixer fitted with paddle attachment on medium until pale and creamy, about 2 minutes. Add zest, juice, salt, and extract; beat until combined. Fold in almond flour. Spoon one-third of egg whites into yolk mixture; gently fold until combined. Add remaining egg whites; gently fold until combined. Spoon mixture into a 9-inch springform pan coated with cooking spray. Sprinkle almonds around outside edge.

Step 4

Bake at 350°F until cake springs back when lightly touched in the middle, 35 to 40 minutes. Run a knife around pan edge. Cool cake in pan on a wire rack 10 minutes; remove pan sides. Cool cake fully on wire rack. Sprinkle with powdered sugar.

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