2 cups raw almonds
1 ½ cups raw pistachios
1 cup raw sugar
1 teaspoon ground cardamom
1 tablespoon finely grated lemon rind
5 egg whites
Pinch of salt
Soak almonds in hot water for 30 minutes. Drain.
Preheat oven to 160*C. Grease a deep 22cm (9 inch) round spring form cake tin and line with baking paper.
Place drained almonds, pistachio, sugar, cardamom and salt in the bowl of a food processor and process until the mixture resembles coarse breadcrumbs. Transfer to a large bowl.
Add egg, egg white and lemon rind. Mix well either with a wooden spoon or for a minute with an electric mixer until thoroughly combined.
Spread mixture into prepared pan. Smooth the top. Bake in the pre-heated oven for approximately 1 ¼ hours until the top is golden and the cake has started browning around the edges.
Remove from the oven and cool cake in the pan.