7 large eggs, separated
1 cup sugar
1 TableSpoon almond extract
4 ½ cups plus 1 TableSpoon almond flour
2 teaSpoons ground cardamom
1 to 2 TableSpoons confectioners’ sugar, for dusting
3 to 4 TableSpoons finely chopped pistachio nuts, for garnish
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. 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. 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.