Almond Cake With Cardamom and Pistachio

• 1/2 cup vegetable oil, plus additional for pan
• 7 large eggs, separated
• 3 cups almonds
• 1 cup sugar
• 1 tablespoon matzo meal
• 2 teaspoons ground cardamom
• 1 tablespoon almond extract
• Confectioners sugar (kosher for Passover), for dusting
• Finely chopped pistachio nuts, for garnish

1. Heat oven to 350 degrees.
2. Oil a 9-inch bundt pan or a 9-inch square pan and set aside.
3. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
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. In a medium bowl, combine egg yolks and sugar, and whisk to blend.
6. Add ground almonds, matzo meal and cardamom.
7. Add almond extract and 1/2 cup oil.
8. Gently fold in egg whites.
9. Pour batter into prepared pan.
10. Bake until a toothpick inserted in the center comes out clean, about 50 minutes.
11. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack.
12. To decorate, dust with confectioners sugar and chopped pistachios.

vegetable oil, eggs, almonds, sugar, matzo meal, ground cardamom, almond, confectioners sugar, pistachio nuts

Taken from cooking.nytimes.com/recipes/1013089 (may not work)