Photo: Becky Luigart-Stayner; Styling: Cindy Barr
8 servings (serving size: 1 wedge)

Citrus and almond is a quintessential Mediterranean flavor combination, while the lemon curd filling is a traditional British dessert topping. And as with many Passover desserts, this cake gets its structure from beaten egg whites instead of chemical leaveners. Prepare the curd a day or two ahead of time (leftovers are delicious on ice cream or fruit). You can bake the cake earlier in the day and let it cool on a wire rack, but decorate with the curd and berries just before serving.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat a 9-inch springform pan with cooking spray. Dust pan with 2 teaspoons matzo cake meal.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Shawnee's Review

May 04, 2009
This cake was amazing!! I will definitely make it again, and not just for Passover. Everyone raved over it! The plater was pretty much licked clean. I highly recommend this to anyone looking for a refreshing and light dessert.

rabbiswife's Review

April 13, 2009

SimonJ's Review

March 28, 2009
This recipe was a hit. I made it during Passover 2008. It was one of several deserts for a group of 27. The other deserts have been tried and tasted through the years. Deserts are the highlights of the meal. The Lemon Almond cake got rave reviews. It was requested that I make it again this year, 2009. It is relatively easy to make. Much easier than the chocolate souffle roll that we make and just as delicious! There is no need to alter the recipe. As stated, assemlble the cake just prior to serving.