Almond Cake With Cardamom and Pistachio

Ingredients

• ½ cup vegetable oil, plus additional for pan
• 7 large eggs, separated
• 120g sugar
• 420 grams almond flour (see tip)
• 3 tsp almond extract
• 1 tsp vanilla extract
• 1.5 tsp ground cardamom
• 2 tablespoons confectioners’ sugar, for dusting
• 3 tablespoons finely chopped pistachio nuts, for garnish

Directions

1. Preheat oven to 160°C. Oil a 22cm round 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 50-60 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.