Matzo and almond flour sponge cake is delightful—floral and sweet, with lemon, orange, and tangy berries.
- Cake:
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1 cup
sugar
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1 tablespoon
grated lemon rind
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8
large egg yolks
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8
large egg whites
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1/2 cup
almond flour
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1/4 cup
matzo cake meal
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1/4 cup
potato starch
-
Cooking spray
- Orange Curd:
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1 teaspoon
grated orange rind
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3/4 cup
fresh orange juice
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1/2 cup
sugar
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1 tablespoon
potato starch
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3
large eggs
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1 pound
strawberries, halved
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Preparation
- 1. Preheat oven to 325°.
- 2. To prepare cake, place the first 3 ingredients in a large bowl;
beat with a mixer at high speed 5 minutes or until thick and pale. Place
8 egg whites in a separate large bowl; beat with a mixer at high speed 3
minutes or until stiff peaks form, using clean, dry beaters. Gently
fold egg whites into the egg yolk mixture.
- 3. Sift together almond flour, cake meal, and 1/4 cup potato starch; gently fold into egg mixture.
- 4. Coat 2 (8 x 2-inch) round metal cake pans with cooking spray;
line bottoms of pans with wax paper. Coat wax paper with cooking spray.
Spoon batter into prepared pans. Bake at 325° for 30 minutes or until
cake springs back when lightly touched. Invert pans on a wire rack; cool
cake completely in inverted pans.
- 5. To prepare curd, place orange rind, orange juice, 1/2 cup sugar, 1
tablespoon potato starch, and 3 eggs in a small saucepan; stir with a
whisk until smooth. Place pan over medium-low heat; cook for 6 minutes
or until thick, stirring constantly. Spoon curd into a bowl, and place
plastic wrap on surface of curd. Chill.
- 6. Loosen cakes from sides of pans using a narrow metal spatula.
Place 1 cake layer, upside down, on a plate. Remove and discard wax
paper. Spread half of curd over cake, and arrange half of strawberries
over curd. Top with the remaining cake layer, upside down. Spread the
remaining curd over cake. Arrange remaining strawberry halves over curd.