NYT Cooking: This moist and springy Persian almond cake is generously spiced with ground cardamom (two full teaspoons). We like it with fresh berries. If you want to serve it for Passover, be sure to use kosher for Passover confectioners' sugar
Fragrant almond cake with custard-like bottom and crisp top with a variety of sweet and tart apples. This recipe is from Bake From Scratch magazine issue May/June But I did small alterations in the recipe below.
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