Almond-Lemon Torte

Almond-Lemon TorteRecipe
Photo: Karry Hosford


10 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 238
Caloriesfromfat 27 %
Fat 7.1 g
Satfat 1 g
Monofat 3.8 g
Polyfat 1.5 g
Protein 7.4 g
Carbohydrate 37.1 g
Fiber 1.9 g
Cholesterol 85 mg
Iron 1.2 mg
Sodium 77 mg
Calcium 44 mg


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
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)


Preheat oven to 325°.

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.