- 6 large eggs, separated
- 1 cup sugar, divided
- 1 1/2 teaspoons orange zest
- 1 teaspoon cardamom
- 1/4 cup orange juice
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 7 ounces almond flour (about 2 cups)
- 1 tablespoon softened butter
- 1/3 cup chopped pistachios
- confectioners' sugar, for garnish
Preheat the oven to 350º F.
In a medium-size bowl, beat the egg whites using an electric mixer until they begin to form soft peaks. Add 1/2 cup of sugar, 1 tablespoon at a time, to the eggs until they are shiny and form stiff peaks. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the egg yolks and the remaining sugar until pale yellow and creamy, about 3 minutes. Add the orange zest, cardamom, orange juice and extracts and continute to beat until combined. Fold in the almond flour. Spoon 1/3 of the egg whites into the egg yolk mixture and stir well to combine. Add the remaining egg whites and gently fold until combined.
Prepare a 9-inch springform pan by butter the bottom and sides with 1 tablespoon of butter. Line the bottom of the pan with parchment paper cut to fit. Pour the batter into the pan. Sprinkle the pistachios around the outside edge of the pan.
Bake for 35 to 40 minutes and until the cake springs back when lightly touched. If necessary, tent the cake with aluminum foil halfway through cooking. Cool the cake in the pan, on a wire rack for 10 to 15 minutes before removing the sides of the pan. Continue to cool the cake for 10 minutes longer. Once completely cool, sprinkle the cake with powdered sugar and serve.