Almond Lemon Torte
Source of Recipe
Source: Cooking Light magazine
List of Ingredients
For the Cake:
Cooking spray
1 tablespoon matzo cake meal
1 cup matzo cake meal
1 cup coarsely ground almonds
1 1/2 teaspoons grated lemon rind
1/8 teaspoon salt
3 large egg yolks, lightly beaten
8 large egg whites
1/2 cup sugar
For the Glaze:
1 1/2 teaspoons grated lemon rind
1/2 cup fresh lemon juice (about 2 lemons)
1/2 cup sugar
1 large egg yolk, lightly beaten
Lemon slices (optional)
Strawberries (optional
Recipe
Preheat oven to 325 degrees F.
To prepare the cake, coat a 9-inch springform cake pan with cooking spray; dust with
1 tablespoon matzo cake meal.
Lightly spoon 1 cup matzo cake meal into a dry measuring cup; level with a knife. Combine
1 cup matzo cake meal, almonds,
1 1/2 teaspoons lemon rind, and salt in a large bowl; stir with a fork until blended. Stir in 3 egg yolks.
Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into matzo mixture; gently fold in remaining egg white mixture.
Spoon batter into prepared pan. Bake at
325 degrees F for 1 hour or until golden. Cool in pan on a wire rack 5 minutes. Pierce top of torte with a wooden skewer in several places.
To prepare glaze, combine 1 1/2 teaspoons lemon rind, juice, 1/2 cup sugar, and 1 egg yolk in a small saucepan; stir well with a whisk. Bring to a boil over medium heat; cook 3 minutes or until thick, stirring constantly. Pour glaze over cake in pan; let stand 10 minutes. Remove from pan, and cool completely on a wire rack. Garnish with lemon slices and strawberries, if desired
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