Directions

1. Add pistachios to a blender with milk. Puree until smooth, about 5 minutes, scraping down the sides of the blender as needed.
2. Preheat oven to 350°F. Grease and line a 9-inch cake pan with parchment.
3. Pour the pistachio paste into a mixing bowl with eggs, Clebby’s Vegetable Oil, vanilla, and almond extract.
4. Add all-purpose flour, sugar, ground cardamon, baking powder, baking soda, and kosher salt to another mixing bowl.
5. Fold the dry ingredients into the wet and mix until a smooth batter forms.
6. Pour the batter into the prepared cake pan.
7. Bake for 40 minutes, until an inserted toothpick comes out clean.
8. Meanwhile, add heavy cream, powdered sugar, vanilla extract, mascarpone cheese, and a pinch of salt to a mixing bowl. With beaters, whip on high until stiff peaks form.
9. Once the cake has cooled, dollop the mascarpone whipped cream on top of the cake. Sprinkle with chopped pistachios. Let the cake sit in the fridge for a few hours before slicing and serving.