Almond Passover sponge cake

That first hiss from the cooker tells you something good is happening. You can almost feel the excitement start building as that sealing ring holds tight and the pressure begins to build. It's like a signal you're on your way to dessert heaven.

Watching the steam swirl inside, you catch that little rush of warmth, a moment that makes waiting way easier. You're already picturing that soft almond cake fresh outta the cooker, all warm and smelling like lemon zest and almonds.

By the time you do a quick release and open it up, the kitchen just kinda fills with happiness. You notice the cake's golden top, speckled with toasted almonds, and you can't wait to pair it with that ruby red strawberry compote you simmered on the stove. Heck, this one's gonna be a winner for Passover or any time you want a sweet treat with a little tang.

What Makes Pressure Cooking Win Every Round

• It's fast. You get great results way quicker than the oven alone.
• Locks in moisture. Your almond cake turns out super tender, not dry at all.
• Hands off. Once the cooker seals, you don't gotta babysit it constantly.
• Energy efficient. Doesn't run forever like some baking sessions do.
• Consistent heat means your cake rises even and cooks through perfectly.
• Easy to clean up after, no messy spills or burnt edges to deal with.

All the Pieces for This Meal

• 4 large eggs (room temp, whites and yolks separated)
• ½ cup granulated sugar
• 1 teaspoon almond extract
• Juice and zest of one lemon
• 1 ½ cups almond flour
• ½ teaspoon fine sea salt
• ½ cup raw sliced almonds
• Powdered sugar, for dusting
• 1 lb rhubarb, sliced into ¼ inch chunks
• ½ lb fresh strawberries, halved
• ½ cup granulated sugar (for compote)
• Juice of 1 lemon (for compote)
• 1 teaspoon vanilla extract (for compote)

You'll spot the ingredients are pretty simple but real flavorful. The almond flour gives the cake that dense, moist texture that's perfect for Passover. Lemon juice and zest add a fresh zing that brightens it right up.

Don't skip the raw sliced almonds on top. They toast a bit while baking and add a nice crunch to contrast the soft cake. Then for the compote, rhubarb and strawberries make the perfect sweet-tart combo, cooked down with sugar and a splash of vanilla.

How It All Comes Together Step by Step

First, grease your cake pan real good and preheat your oven to 350 degrees Fahrenheit. You'll need the oven here to bake the cake right before moving into the pressure cooking. You gotta have that texture just right.

Next up, beat the egg whites until they hold stiff peaks. It's kinda fun watching them turn from runny to fluffy clouds. In another bowl, whisk your egg yolks with sugar until it's light and fluffy and the color's pale.

Mix in your almond extract, lemon juice, and lemon zest. This combo makes your batter smell so good you gonna wanna snack on it right away.

Slowly fold the almond flour and salt in, then gently fold in the egg whites. You wanna keep it light and airy, so don't over mix or you'll lose those lovely air bubbles.

Pour that batter into your greased cake pan and smooth the top. Sprinkle the sliced almonds on top evenly, then slip it in the oven for 25 to 30 minutes. You'll know it's done when a toothpick comes out clean.

While the cake's baking, throw your rhubarb and strawberries in a saucepan over medium heat with sugar, lemon juice, and vanilla. Let it bubble away for 10 to 15 minutes until it's soft and thickened up nice.

Once your cake's out, let it cool 10 minutes in the pan, then move to a wire rack. Dust it with powdered sugar, serve with the strawberry compote, and enjoy your hard work!

Smart Shortcuts for Busy Days

• Use store-bought almond flour if you're in a hurry, it works real good and saves time.
• Buy pre-sliced almonds to skip chopping and speeding things up.
• Make the compote a day ahead and let it chill in the fridge ready to go.
• Use the quick release method to get your cake out fast, but watch out for hot steam.
• Whisk egg whites with an electric mixer to save effort, especially if you're multitasking.

You're gonna find these little tricks help a ton when you're juggling lots of other things. That compote especially tastes better after sitting overnight, kinda like it had more time to soak up flavors.

That First Bite Moment

You take a forkful and notice the cake's soft and moist yet holds together nicely. The almonds roasted on top give a little crunch that makes the texture interesting. You recall the light lemon zest hitting your tongue just right.

Then there's that strawberry-rhubarb compote drizzled on top. It's sweet with a tang that cuts through the richness of the almond cake, kinda like a perfect dance of flavors going on. You spot that warm feeling spreading as you eat more.

By the time you finish that first bite, you're already thinking how this one's a keeper for your Passover meals or anytime you want something homemade but easy. Definitely y'all gonna wanna make it again.

Your Leftover Strategy Guide

If you got leftovers, wrap the cake tightly in plastic wrap or foil to keep it from drying out. Store it on the counter if you plan to eat within 2 days.

For longer storage, pop it in the fridge where it'll stay fresh for up to 5 days. Just bring to room temp before serving for the best flavor.

You can freeze leftover cake slices in airtight containers or bags for up to a month. Thaw overnight in the fridge and warm gently if you wanna enjoy it warm again.

Compote leftovers store great in the fridge up to a week. Use it on yogurt, pancakes, or just spoon a little over your next slice of cake.

Everything Else You Wondered About

• Can I use other nuts instead of almonds? You can try walnuts or pecans, but almonds give the cake its classic Passover texture and taste.
• Do I have to use fresh fruit for the compote? Fresh tastes best but frozen berries can work too. Just adjust cooking time to get the right thickness.
• What if I don't have a pressure cooker? This recipe mainly uses the oven, but you could cook the cake fully in an oven if you want. Pressure cooker helps especially with the compote if you steam it instead.
• Why separate the eggs? Separating helps make the cake light and fluffy since the egg whites get whipped and folded in.
• Can I make this cake nut-free for Passover? Unfortunately, almond flour is key here. You might wanna try a different recipe for nut allergies.
• How do I know when to use quick release vs natural release? Quick release gets your cake out fast but you gotta be careful of hot steam. Natural release lets pressure drop slowly, great if your cake or other dishes need gentle finish.

For more tasty dessert ideas, try our Blueberry Coffee Cake or the light and fluffy Strawberry Cupcakes with Strawberry Buttercream. Both are fabulous treats for special occasions or anytime you want a sweet finish to your meal.