Strawberries and Almond Sponge Cake for Passover

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.

Using a food processor, pulse almonds with 2 tablespoons matzo meal, and 1/4 cup sugar until finely ground.

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.

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.

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.

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.