Almond Cake With Cardamom and Pistachio

1. 1

   Heat oven to 350 degrees.

2. 2

   Oil a 9-inch bundt pan or a 9-inch square pan and set aside.

3. 3

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

4. 4

   Using a large food processor, pulse almonds until very finely ground, stirring once or twice to prevent them from turning into a paste.

5. 5

   In a medium bowl, combine egg yolks and sugar, and whisk to blend.

6. 6

   Add ground almonds, matzo meal and cardamom.

7. 7

   Add almond extract and 1/2 cup oil.

8. 8

   Gently fold in egg whites.

9. 9

   Pour batter into prepared pan.

10. 10

    Bake until a toothpick inserted in the center comes out clean, about 50 minutes.

11. 11

    Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack.

12. 12

    To decorate, dust with confectioners sugar and chopped pistachios.

* Per serving · 4 servings · Values may vary.

No additional tips available.