Spring is in the air for many of us, and that means Easter and Passover is near. Passover, in a Sephardic home, is never just about restriction—it’s about reinterpretation. It’s the kind of holiday where history lingers gently in the background, but our table feels alive with citrus and glorious spices, and stories carried across generations.

If you’ve spent time with my recipes like this Sephardic challah bread or this Passover mina pie, you’ll remember that thread: dishes shaped by migration, from the Iberian Peninsula through North Africa, each one holding both memory and evolution. Sephardic Passover traditions often feel expansive rather than limiting—welcoming ingredients like warm spices and creating a table that feels layered, thoughtful, and deeply personal.  

Almond Cake | Gluten-Free Simplicity

I’ve created this cake recipe to honour that sentiment; this almond cake lives right in that space. Inspired by the traditional Passover orange-almond cakes (that my mum often created during this time of year), this version leans into warmth—cardamom and cinnamon folded into the batter, soft and fragrant, almost perfumed.  

It’s completely flourless, naturally aligned with the holiday, and although when you typically think of Passover desserts (generally denser), this doesn’t feel like a substitute for anything. Instead, it feels intentional. The almond topping adds just enough texture and stickiness to absolutely love; that is, if you love almonds as much as we do!  

It will take time, but this bake is so simple to put together. Just add almonds to garnish the cake and make sure you allow them to sit for the proper time mentioned in the recipe. The longer it sits at room temperature just after it rests, the better it becomes.  

There’s a quiet nostalgia to it—reminiscent of Moroccan ghriba with its tender, almond-rich crumb, yet softer and undeniably rich despite being flourless. This is a cake to savour with loved ones at a table where mina, fresh herbs, smoked salmon, and citrus set the tone—simple, meaningful, and gently spiced with tradition. In my home, almond cake marks the arrival of spring: a bit modern, a bit nostalgic, and fully in the spirit of remembrance and renewal. 

Food Advertisements by

5 from 6 votes

Almond Passover Cake

Prep Time 5 mins Cook Time 45 mins Rest Time 2 hrs Total Time 2 hrs 50 mins Difficulty: Intermediate Cooking Temp: 350  F Best Season: Spring, Summer, Suitable throughout the year Dietary:

G Gluten-free K Kosher N Nuts

Print Recipe

Pin Recipe

Author: | Madison B. Siobhan of FASHION TALES Cooking Method: Baking Cuisine: Jewish, North African Spices, Sephardic Recipe Keys: D Desserts K Kosher

Description

This elegant spring dessert is rich, fragrant, and perfect for entertaining or sharing with loved ones. This is a flourless almond cake inspired by Sephardic Passover traditions, delicately spiced with cardamom and cinnamon.

Special Equipment: Standing Mixer with whisk attachment, handheld electric mixer, mixing bowls, silicone spatula, 9 to 10-inch (22 to 25 cm) round cake pan or baking tin with 2-inch (5 cm) width sides, or springform pan. 

Ingredients

Cook Mode Cooking Mode Disabled

For the cake:

• 4 tablespoons unsalted butter (room temperature)
• ¾ cup (160 g) light brown sugar, packed (or brown sugar alternative)

• ¼ cup (60 ml) olive oil
• 2 large eggs (with yolks and whites)
• 2 large eggs (whites only)

• ½ cup (118 ml) buttermilk
• 2 ½ cups (225 g) almond flour
• ¼ teaspoon bicarbonate of soda (baking soda)
• 1 teaspoon baking powder

• ¼ teaspoon kosher salt
• ½ teaspoon ground cardamom
• ½ teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• ¼ teaspoon pure almond extract

For the almond topping:

• ½ cup (114 g) unsalted butter (room temperature)
• ¼ cup, plus 2 tablespoons light brown sugar (or brown sugar alternative)
• ¼ teaspoon kosher salt
• 2 large eggs (with yolks and whites)
• 1 ½ cups (135 g) almond flour
• 1 teaspoon pure almond extract
• ½ cup (45 g) sliced almonds
• 2 tablespoons icing sugar (Confectioners') (to dust top of cake)

Method:

1. Making the cake:

   1. Prep: Line a round cake pan or baking dish with baking parchment or greaseproof paper. Set aside. 
   2. Preheat the oven to 350°F/ 180°C.  
   3. In a medium mixing bowl, add almond flour, baking soda, baking powder, cardamom, and cinnamon. Use a spatula or whisk to evenly blend. Set aside. 
   4. In a standing mixer with the whisk attachment, add the butter, brown sugar, and kosher salt. Beat on medium-low speed until light, smooth, and creamy. Slowly, add two whole eggs and olive oil until incorporated into the butter mixture. 
   5. Now, add the buttermilk, vanilla, and almond extract to the bowl, and beat in the mixer until incorporated. 
   6. Add the bowl of almond flour blend to the mixing bowl of the buttermilk mixture and beat until a batter forms.  
   7. In a large, separate mixing bowl, using a handheld electric mixer, beat the two egg whites in the bowl, until you have slightly stiff peaks. The egg whites should be white, thick, froth-like and fluffy. *You can add a pinch of cream of tartar before you beat the egg whites, if you prefer. 
   8. Using a spatula, add half of the stiff egg whites to the bowl of cake batter, folding in the egg whites a couple of times, then fold in the remaining egg whites. Pour the batter into the prepared baking dish. 
   9. Bake for 35 to 37 minutes, until the cake is golden brown, and the middle of the cake does not jiggle much. It should not exceed the baking time. *Check doneness by lightly touching the cake around the edges and in the centre. *Tip: If, after 30 minutes, your oven has browned the cake too much, place a tent-like piece of aluminium foil on top of the cake, making sure the foil does not touch the cake at all, then bake for the remaining time. 
   10. Remove the cake from the oven and allow it to sit for 10 minutes. Meanwhile, make the almond topping.  
   Mark as complete

1. Making the almond topping:

   1. In a medium mixing bowl, add the butter and brown sugar. Use a handheld electric beater or manual whisk to blend until smooth. Add the kosher salt, eggs, almond flour, and almond extract, and beat until smooth and incorporated. It will look almost like thick frosting. 
   2. Use a spatula or offset spatula to evenly spread the almond topping over the top of the cake.  
   3. Sprinkle the sliced almonds on top of the almond topping. Place the cake back in the oven and bake for 10 to 12 minutes. Remove from the oven and allow the cake to sit and cool for at least 2 hours. The longer it sits, the better. Dust icing sugar (Confectioners’ sugar) on top of the cake when the cake has completely cooled. Slice and devour!  
   Mark as complete

Note

Read the recipe carefully, at least twice!  

You will need a total of 6 large eggs in this recipe: (2 whole eggs, plus 2 egg whites for the cake batter, then 2 whole eggs for the almond frangipane-like topping). The leftover (or remaining) 2 egg yolks from separating the egg whites you will discard (or you can use them in the future in another meal). 

• Gather all your ingredients and equipment ahead of time. This will help the entire process go faster and more smoothly. 

• After you take the cake out of the oven, it is important to allow resting time before slicing (at least 2 hours); the longer the better (3 or 4 hours would be ideal). 

Storing: You can store the finished cake at room temperature for up to 3 days covered in a cake dome or lightly covered with baking parchment. Or store in the refrigerator for up to 5 days. When you remove it from the refrigerator, allow it to come to room temperature instead of heating it. If you prefer to eat it warm, just place it in the microwave for 10 to 15 seconds. 

Keywords: Sephardic Passover Cake, Sephardic Passover Desserts, Sephardic Recipes, Jewish recipes, Dessert recipes