Strawberries and Almond Sponge Cake for Passover
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
- Ingredients
- 2 Tbsps ground Matzo (plus extra for dusting pan)
- 2 cups whole almonds (reserve a few whole almonds for garnish)
- ½ cup granulated sugar
- 6 fresh eggs (separated)
- ½ cup light brown sugar
- 1 tsp pure vanilla extract
- ¾ tsp pure Almond extract
- ¼ cup good quality olive oil
- 1 Tbsp fresh lemon zest
- fresh Strawberries (washed and halved)
- powdered sugar (for dusting)
Preparation steps
1.
Preheat oven to 350º F. Grease a 10-inch springform pan. Line the bottom with greased cooking parchment paper. Evenly coat the entire pan with matzo meal, shaking out any excess.
2.
Using a food processor, pulse almonds with 2 tablespoons matzo meal, and 1/4 cup sugar until finely ground.
3.
In a large bowl, using an electric mixer set on high speed, beat the egg yolks with the brown sugar, and the remaining granulated sugar, until light and fluffy, about 4 minutes. Reduce speed to low, and gradually add the ground almond mixture, vanilla extract, almond extract, olive oil, and the lemon zest.
4.
In a separate bowl, using clean beaters, whip egg whites until stiff peaks form. Beat 1/4 of the egg whites into the egg yolk mixture; then quickly fold in the remaining egg whites.
5.
Scrape the batter into the prepared springform pan, smoothing the top surface. Bake for 40 to 45 minutes, or until a cake tester inserted in the center comes out clean.
6.
Run a knife around the side of the cake, transfer pan to a wire rack and cool completely in the pan. Remove the side of the pan and transfer cake to a serving plate.
7.
Place halved strawberries and whole almonds on cooled cake top. Dust with confectioners' sugar. Serve.
