Credit: Karry Hosford

Recipe Summary

10 servings (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

238 calories; calories from fat 27%; fat 7.1g; saturated fat 1g; mono fat 3.8g; poly fat 1.5g; protein 7.4g; carbohydrates 37.1g; fiber 1.9g; cholesterol 85mg; iron 1.2mg; sodium 77mg; calcium 44mg.