Pistachio-Olive Oil Passover Cake
FROM SUBSTACK
Passover desserts can sometimes be a sad affair, but they don’t have to be! While it’s true that most people are pretty full and pretty tired by the end of a long-form Seder, there’s always room for something sweet, right?
This rich pistachio and almond-based cake is not difficult to put together, keeps extremely well, and will garner oohs and aahs when placed on the table. Finishing it with an elegant swoop of ganache adds some luxury (and, well, chocolate).
Serves 8 to 10
For the cake:
½ cup olive oil (I used EVOO), plus more for the pan
6 large eggs, separated and brought to room temperature
1 cup/200 g granulated sugar, divided
