Almond-Lemon Torte
Almond-Lemon Torte is a dairy free dessert. This recipe serves 10. One portion of this dish contains around 8g of protein, 8g of fat, and a total of 239 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of salt, egg yolk, coarsely ground almonds, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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 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.