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.
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.
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.
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).
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.
Thanks so much for your support!
