Lemon-Almond Cake with Lemon Curd Filling

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.

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

Preparation

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.

Nutritional Information

Calories:

238 (25% from fat)

Fat:

6.6g (sat 2.1g,mono 2.7g,poly 1g)

Protein:

5.9g

Carbohydrate:

41.4g

Fiber:

2.7g

Cholesterol:

149mg

Iron:

1.1mg

Sodium:

123mg

Calcium:

36mg