1/2 cup vegetable oil, plus additional for pan
7 large eggs, separated
1 cup sugar
1 tablespoon almond extract
4 1/2 cups plus 1 tablespoon/420 grams almond flour (see tip)
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.
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.