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Almond Cake With Cardamom and Pistachio

NYT Cooking: This moist and springy Persian almond cake is generously spiced with ground cardamom (two full teaspoons). We like it with fresh berries. If you want to serve it for Passover, be sure to use kosher for Passover confectioners' sugar; you could also use a tablespoon of matzo meal in place of the tablespoon of almond flour, but the cake is delicious without it.

Ingredients
Vegetarian, Gluten free
Refrigerated
  • 7 Eggs, large
Baking & spices
  • 1 tbsp Almond extract
  • 4 9/16 cups Almond flour
  • 2 tsp Cardamom, ground
  • 1 tbsp Confectioners' sugar
  • 1 cup Sugar
Oils & vinegars
  • 1/2 cup Vegetable oil
Nuts & seeds
  • 3 tbsp Pistachio nuts
  • source:http://cooking.nytimes.com/recipes/1013089-almond-cake-with-cardamom-and-pistachio
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