• prep: 1 hr
• cook: 2 hr
• total: 3 hr

servings:

This gluten-free cake makes a stunning end to a Passover meal or any springtime dinner, with surprisingly bright layers of green pistachio cake and pink strawberry meringue.

• Vegetable oil, for cake pan
• 1 1/2 cups shelled unsalted pistachios (8 ounces)
• 3/4 cup sugar, divided
• 6 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt, plus more for egg whites
• 1/4 teaspoon ground cardamom
• 1 1/3 cups freeze-dried strawberries (1.2-ounce package)
• 5 egg whites, at room temperature
• 1/2 teaspoon white vinegar
• 1 cup almond flour (4 ounces)
• 1 cup superfine sugar
• 1 tablespoon potato starch
• 9-inch springform pan

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