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.