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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.