Almond Cake With Cardamom and Pistachio

Name: Almond Cake With Cardamom and Pistachio
Total time: 1 min
Ingredients: 1/2 cup vegetable oil, plus additional for pan; 7 large eggs, separated; 1 cup sugar; 1 tablespoon almond extract; 4 1/2 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

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Total: 1 hours, 30 minutes

Servings: 5

Author : Joan Nathan

gluten free kosher vegetarian

Ingredients

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1/2 cup vegetable oil, plus additional for pan7 large eggs, separated1 cup sugar1 tablespoon almond extract4 1/2 cups plus 1 tablespoon 420 grams almond flour (see tip)2 teaspoons ground cardamom1 to 2 tablespoons confectioners’ sugar, for dusting3 to 4 tablespoons finely chopped pistachio nuts, for garnish

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Instructions

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Step 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.

Step 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.

Step 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.