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Epicurious

Almond-Lemon Torte with Fresh Strawberries

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Photo by Marcus Nilsson

A little bit of olive oil makes this cake especially moist.

Test-kitchen tip:

If you can't find almond flour in the market, make your own by grinding almonds in the processor to a fine powder.

Recipe information

  • Yield

    Makes 8 to 10 servings

Ingredients

Cake:

Mild olive oil (not extra-virgin) for brushing pan plus 6 tablespoons

4

tablespoons unsalted matzo meal, divided

2

cups almond flour or almond meal*

1

cup sugar, divided

6

large eggs, separated

2

tablespoons fresh lemon juice

1

tablespoon orange juice

2

teaspoons finely grated lemon peel

1

/2 teaspoon salt

1

/2 cup sliced almonds

Sauce and berries:

5

cups sliced stemmed strawberries (about 2 pounds), divided

1

tablespoon (or more) sugar

Need to make a substitution?

Preparation

  1. For cake:

    Step 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.

    Step 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.

    Step 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.

  2. For sauce and berries:

    Step 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.

    Step 5

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

  3. Step 6

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