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Almond-Lemon Torte with Fresh Strawberries

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Almond-Lemon Torte with Fresh Strawberries

Almond-Lemon Torte with Fresh Strawberries

amanda

Equipment

  • - Electric Mixer

  • - High-Speed Blender

  • - Baking Pan Set (9-inch)

  • - Juicer or Zester

  • - Microplane Grater

  • - Digital Scale

  • - Non-Stick Cooking Spray or Butter

  • - Cooling Rack

  • - Strawberry Corer or Slicer

  • - Cake Stand

Ingredients

  • Mild olive oil (not extra-virgin) for brushing pan plus 6 tablespoons

  • 4 tablespoons unsalted matzo meal, divided

  • 2 cups almond flour or almond meal*

  • 1 cup sugar, divided

  • 6 large eggs, separated

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon orange juice

  • 2 teaspoons finely grated lemon peel

  • 1/2 teaspoon salt

  • 1/2 cup sliced almonds

  • 5 cups sliced stemmed strawberries (about 2 pounds), divided

  • 1 tablespoon (or more) sugar

Instructions

1

Instruction 1

Preheat oven to 350°F. Brush 10-inch-diameter springform pan with oil. Line bottom with parchment paper round. Brush paper with oil. Place 2 tablespoons matzo meal in pan and shake to coat; tap out excess.
2

Instruction 2

Combine remaining 2 tablespoons matzo meal, almond flour, and 1/3 cup sugar in medium bowl; whisk to blend. Place egg yolks in large bowl; place egg whites in another large bowl. Add 1/3 cup sugar to yolks. Using electric mixer, beat yolk mixture until thick and fluffy. Beat in 6 tablespoons olive oil, then lemon juice, orange juice, and lemon peel. Mix in dry ingredients. Add 1/2 teaspoon salt to whites; using clean dry beaters, beat until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions. Transfer batter to prepared pan. Sprinkle almonds over.
3

Instruction 3

Bake cake until golden brown and tester inserted into center comes out clean, about 40 minutes. Place pan on rack; cool cake completely in pan. DO AHEAD: Can be made 2 days ahead. Cover cake pan with foil and let stand at room temperature.
4

Instruction 4

Combine 2 cups sliced strawberries and 1 tablespoon sugar in processor; blend until smooth. Sweeten sauce with more sugar, if desired; transfer to small bowl. do ahead Can be made 1 day ahead. Cover and chill.
5

Instruction 5

Cut around cake; release pan sides. Cut cake into wedges. Serve with sauce and remaining sliced strawberries.
6

Instruction 6

Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.
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