Almond-Lemon Torte with Fresh Strawberries

Ingredients

• •6 tablespoons Mild olive oil
• •4 tablespoons unsalted matzo meal
• •2 cups almond flour
• •1 cup sugar
• •6 large eggs
• •2 tablespoons fresh lemon juice
• •1 tablespoon orange juice
• •2 teaspoons finely grated lemon peel
• •½ teaspoon salt
• •½ cup sliced almonds
• •5 cups sliced stemmed strawberries
• •1 tablespoon sugar

Cooking Instructions

1. 1.

   Preheat oven to 350°F. Brush 10-inch-diameter springform pan with oil. Line bottom with parchment paper round. Brush paper with oil. Place 2 tablespoons matzo meal in pan and shake to coat; tap out excess.

   10 min

2. 2.

   Combine remaining 2 tablespoons matzo meal, almond flour, and 1/3 cup sugar in medium bowl; whisk to blend. Place egg yolks in large bowl; place egg whites in another large bowl. Add 1/3 cup sugar to yolks. Using electric mixer, beat yolk mixture until thick and fluffy. Beat in 6 tablespoons olive oil, then lemon juice, orange juice, and lemon peel. Mix in dry ingredients. Add 1/2 teaspoon salt to whites; using clean dry beaters, beat until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions. Transfer batter to prepared pan. Sprinkle almonds over.

   20 min

3. 3.

   Bake cake until golden brown and tester inserted into center comes out clean, about 40 minutes. Place pan on rack; cool cake completely in pan. DO AHEAD: Can be made 2 days ahead. Cover cake pan with foil and let stand at room temperature.

   40 min

4. 4.

   Combine 2 cups sliced strawberries and 1 tablespoon sugar in processor; blend until smooth. Sweeten sauce with more sugar, if desired; transfer to small bowl. do ahead Can be made 1 day ahead. Cover and chill.

   10 min

5. 5.

   Cut around cake; release pan sides. Cut cake into wedges. Serve with sauce and remaining sliced strawberries.

   5 min

6. 6.

   Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.