Almond-Lemon Torte with Fresh Raspberries
Equipment
- 10 inch springform pan
- Parchment paper
- Stand mixer with paddle and whisk attachments
- Food processor
Ingredients
Cake
- 6 tablespoons extra virgin olive oil, plus oil for brushing pan
- 4 tablespoons matzo meal
- 2 cups almond flour or almond meal
- 1 cup granulated sugar
- 6 large eggs, separated
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh orange juice
- 2 teaspoons finely grated lemon peel
- ½ teaspoon fine salt
- ½ cup sliced almonds
Sauce
- 5 cups sliced strawberries
- 1 tablespoon granulated sugar (or more)
Instructions
- Preheat oven to 350° F.
Prepare pan
- Brush springform pan with oil.
- Line with parchment paper.
- Brush parchment paper with oil.
- Add matzo meal, shake to coat, and shake out excess.
Prepare batter
- In medium bowl, combine 2 tablespoons matzo meal, almond flour, and ⅓ cup sugar.
- In mixer fitted with paddle, beat together 2 egg yolks and ⅓ cup sugar until thick and fluffy.
- Beat in 6 tablespoons olive oil, then lemon juice, orange juice, and lemon peel.
- Mix in dry ingredients.
- Transfer batter mixture to large mixing bowl.
- Clean and dry mixer bowl.
- To bowl of mixer fitted with whisk, add egg whites and ½ teaspoon salt.
- Beat to soft peaks.
- Gradually add last ⅓ cup sugar and beat until stiff but not dry.
- Fold whites into batter mixture in 3 separage additions.
- Transfer batter to springform pan.
- Sprinkle with almonds.
Bake
- Bake until golden brown, approx. 40 minutes.
- Place pan on rack and let cake cool completely in pan.
Prepare sauce
- In food processor, blend 2 cups sliced strawberries and 1 tablespoon sugar until smooth.
- If desired, add more sugar.
- Place in bowl, cover, and chill.
Serve
- Serve cake slices with sauce and remaining strawberries.
Notes
Cake can be made 2 days ahead. Cover with foil and let stand at room temperature.
Adapted from Epicurious.