Pistachio almond syrup cake

With cardamom and orange blossom

Cake

• 7 eggs

• 1/4 cup sugar

• zest of 1 lemon

• 1/2 cup olive oil or neutral oil

• 1 teaspoon vanilla extract

• 2 1/2 cups almond flour

• 2 cups pistachio flour*

• 1 1/2 teaspoons cardamom

• 1/2 teaspoon cinnamon

• 3/4 teaspoons salt

Syrup

• 1 1/4 cup sugar

• 1 cup water

• 2 teaspoons orange blossom water

• 1 cinnamon stick

*I made my own by pulsing whole pistachios in a food processor. You can also use semolina flour or all almond flour

Buttered cake pan, oven at 350F

Separate eggs and whisk egg whites with an electric mixer (or by hand!) until stiff.

Combine egg yolk with sugar and lemon zest. Whisk until pale and fluffy. Then stream in oil and vanilla extract.

Add dry ingredients (almond and pistachio flour, salt, and spices) to yolk mixture. Mix until smooth.

Add one third egg whites to the rest of the batter to lighten. Gently fold in the rest of the egg whites until combined.

Transfer to prepared cake pan and bake for 45 mins - 1 hr.

While cake is baking, make combine syrup ingredients in a small pan and simmer until sugar is dissolved. Put aside until cake is done.

Once out of the oven, prick the cake all over with a knife, fork or skewer. Pour allll the syrup over the cake and let it soak in for at least a couple hours before serving. Tbh it’s better the next day :)