Almond-Lemon Torte

• 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
• 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)

1. Preheat oven to 325u0b0.
2. To prepare the cake, coat a 9-inch springform cake pan with cooking spray; dust with 1 tablespoon matzo cake meal.
3. 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.
4. 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.
5. Spoon batter into prepared pan. Bake at 325u0b0 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.
6. 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.

cooking spray, matzo cake meal, matzo cake meal, almonds, lemon rind, salt, egg yolks, egg whites, sugar, lemon rind, lemon juice, sugar, egg yolk, lemon slices, strawberries

Taken from www.myrecipes.com/recipe/almond-lemon-torte (may not work)