Almond Cake with Cardamom and Pistachio

This New York Times recipe hits a couple of my flavor obsessions: almonds and pistachios. I was at the end of both my almond extract and my cardamom supply, so I had to supplement a little bit with vanilla extract (about 1/2 teaspoon) and cinnamon (1 teaspoon). I didn't have confectioner's sugar, so to get the chopped pistachios to stick on the top of the cake, I made a swirl of honey and then sprinkled the nuts on top. I love finding recipes that don't require any butter. This one is sweet and nutty and so flavorful. Everyone loved it, even the kids. Will definitely make this one again.