Almond Cake With Cardamom and Pistachio

 

Eden made this for Passover.

• INGREDIENTS
• 
  
• ½ cup vegetable oil, plus additional for pan
• 7 large eggs, separated
• 1 cup sugar
• 1 tablespoon almond extract
• 4 ½ cups plus 1 tablespoon/420 grams almond flour (see tip)
• 2 teaspoons ground cardamom
• 1 to 2 tablespoons confectioners’ sugar, for dusting
• 3 to 4 tablespoons finely chopped pistachio nuts, for garnish

PREPARATION

1. Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
2. In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
3. Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners’ sugar and chopped pistachios.
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