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Lemon-Almond Cake with Lemon Curd Filling

Yield 8 servings (serving size: 1 wedge)

Ingredients

  • 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
  • 1 cup Lemon Curd
  • 2 cups fresh raspberries

How to Make It

  1. Preheat oven to 350°.

  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 350° 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.