Ingredients

1/2 cup vegetable oil
7 large eggs, separated
3 cups roasted, unsalted pistachios
1 cup sugar
1 tablespoon matzo meal
1 teaspoon ground cardamom
1 tablespoon vanilla extract
Confectioners’ sugar, for dusting

Directions

1. Heat oven to 350 degrees Fahrenheit. Grease a 9-inch square pan. Set aside.
2. In a stand mixer, whisk the egg whites to stiff peaks but not dry. Set aside.
3. Pulse pistachios and 1 tablespoon sugar in food processor until very finely ground. Stir occasionally to prevent nuts from turning into a paste.
4. Combine egg yolks and sugar in a bowl. Blend well by whisking. Mix in the ground pistachios, matzo meal and cardamom. Mix in vanilla extract and vegetable oil. Fold in the egg whites.
5. Pour batter into the 9-inch pan.
6. Bake about 50 minutes or until a toothpick inserted in the center comes out clean.
7. Allow to cool in pan on wire rack for 10 minutes.
8. Run a thin spatula or knife around the edge of the cake and pan to loosen it.
9. Remove cake from pan.  Allow to cool on wire rack.

Makes 1 (9×9 inch) cake.

Ingredients

1 1/2 cup almond butter
2 eggs
1 1/2cups mashed sweet potatoes
2 tablespoons maple syrup or honey
1/4 cup unsweetened applesauce
1 1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 cup dark chocolate chips

Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. Grease a 13×9 pan.
3. Combine all ingredients in food processor, mixing until smooth.
4. Pour batter into pan. Sprinkle pecans over the top.
5. Bake for 40 or 45 minutes until toothpick comes out clean.
6. Cool completely.