Pistachio Cardamom Cake Instructions: 

Preheat your oven to 390°F. Line the bases of two 8” cake pans with parchment, and/or spray them with cooking spray.

Whisk in your eggs and sugar.

Gradually fold in ground nuts, cardamom, baking powder, oil, lemon juice, and zest. Don’t overmix.

Bake 25-30 minutes. Let cool 15-20 minutes before removing from pan.

Lemon Pomegranate Buttercream Instructions:

Pour one cup of pomegranate juice to a pan, and simmer until reduced to 1/4 -1/2 a cup. (If you cannot find kosher for Passover pomegranate juice, feel free to sub for cranberry, or cut a pomegranate in half and remove the seeds. Crush 1/3-1/2 of the seeds and pass through a sieve to extract the juice.)

Beat margarine on high speed until fluffy and white, about 2 minutes.

Stir in sugar and beat in pomegranate juice and milk.

To assemble:

Layer cake, buttercream, cake, buttercream. Garnish with pomegranate seeds before servin and optional- crushed pistachios.