Almond Cake With Cardamom and Pistachio from NYT Cooking
Ingredients
Yield:One 9-inch cake (10 to 12 servings)
- ½cup vegetable oil, plus additional for pan
- 7large eggs, separated
- 1cup sugar
- 1tablespoon almond extract
- 4½cups plus 1 tablespoon/420 grams almond flour (see tip)
- 2teaspoons ground cardamom
- 1 to 2tablespoons confectioners’ sugar, for dusting
- 3 to 4tablespoons finely chopped pistachio nuts, for garnish
Preparation
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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 2In 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 3Pour 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.
Tip
- If you want to grind your own almond flour, start with 3 cups nuts. Using a large food processor, pulse almonds until very finely ground, stirring once or twice to prevent them from turning into a paste.
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