A question for you expert bakers: I want to do a variation on an orange-almond-olive oil cake recipe. It calls for 6 oz. raw almonds (which are then toasted and crushed). I want to try it with pistachios. Since they seem oilier than almonds, I'm wondering what kinds of adjustments, if any, I should make to the recipe. The recipe also calls for 2/3 c. olive oil and 1 c. flour. Thoughts?