During Passover, we refrain from eating leavened foods—like breads, baked goods and even certain grains—to remember the exodus from Egypt. Instead, we eat matzah and more recently, new alternative flours have found their way into our festive meals. Passover desserts have typically been made using matzah meal, but luckily dry sponge cakes are a thing of Passover past. (Also, this recipe uses baking powder which has been widely accepted as Passover friendly. You can find K4P baking powder at kosher food stores and if you do not want to use it, you can also try whipping your egg whites and folding them in to the batter.)

Whether you’re hosting or attending a Passover seder, you’ll wow friends and family at the end of your delicious meal with this Pistachio Rose Cake, which pays homage to Yasmin Khan’s Persian Love Cake. Let’s upgrade the traditional Passover matzah meal sponge cake standard by combining almond flour with the flavors of the Middle East (lime, rose water and pistachios).  

It’s also a version of a traditional Persian Passover cake. If you’re interested in learning more about what’s on the table for Passover in Persian Jewish families, Joan Nathan has the scoop. Have a happy and healthy Passover!