Lemon-Almond Cake With Lemon Curd Filling

• Cooking spray
• 2 teaspoons matzo cake meal
• 4 large egg yolks
• 1 cup sugar
• 1/4 cup matzo cake meal
• 1 1/2 teaspoons water
• 1/2 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 cup blanched almonds, ground
• 4 large egg whites
• 2 cups fresh raspberries

1. Preheat oven to 350u0b0.
2. Coat a 9-inch springform pan with cooking spray. Dust pan with 2 teaspoons matzo cake meal.
3. Place the egg yolks in a large bowl, and beat with a mixer at high speed for 2 minutes. Gradually add 1 cup sugar, beating until thick and pale (about 1 minute). Add 1/4 cup matzo cake meal, 1 1/2 teaspoons water, 1/2 teaspoon grated lemon rind, fresh lemon juice, and 1/4 teaspoon salt; beat just until blended. Fold in the almonds.
4. Place egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg whites into egg yolk mixture; gently fold in remaining egg whites. Spoon batter into prepared pan.
5. Bake at 350u0b0 for 35 minutes or until golden brown and set. Cool for 10 minutes in pan on a wire rack. Run a knife around edge of cake. Remove cake from pan. Cool completely on a wire rack. (Cake will sink in center as it cools.) Spread 1 cup Lemon Curd in center of cake, and top with raspberries. Cut cake into wedges using a serrated knife. Serve immediately.

cooking spray, matzo cake meal, egg yolks, sugar, matzo cake meal, water, lemon rind, lemon juice, salt, blanched almonds, egg whites, fresh raspberries

Taken from www.myrecipes.com/recipe/lemon-almond-cake-with-lemon-curd-filling (may not work)