Makes 1 loaf

INGREDIENTS:

½ pound unsalted shelled pistachio nuts
4 large eggs, separated
½ cup olive oil, plus extra for oiling the pan
3 Tablespoons orange juice; 1 Tablespoon vanilla extract
⅔ cup superfine sugar
1 cup ground almonds
Finely grated zest of 1 large orange
½ teaspoon salt; 1 teaspoon baking powder

INSTRUCTIONS:

1. Preheat oven to 375°F. Lightly oil a 2-pound loaf pan and line the base with parchment paper.

2. Pulse pistachios in a food processor until ground to a flour consistency (do not over-grind). Transfer to a bowl.

3. Mix egg yolks, olive oil, orange juice, and vanilla in a large bowl until smooth. Add all remaining ingredients except egg whites to the ground pistachios, then tip in the wet mixture and stir to combine.

4. Whip egg whites until stiff. Gently fold into the cake mixture.

5. Spread in the prepared pan and bake 35–40 minutes until golden and spongy to the touch and a skewer comes out a little moist. Cool in pan 10 minutes, then turn out.

From: Casablanca, My Moroccan Food,by Nargisse Benkabbou