Persian Almond Cardamom Pistachio Cake

Step 1

Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside.

Step 2

Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.

Step 3

In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom.

Step 4

Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.

Step 5

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.