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How to Make It

Step 1    

Preheat the oven to 350°. Grease a 10-inch springform pan. Line the bottom with parchment or wax paper and grease the paper. Evenly coat the bottom and side with matzoh meal, tapping out any excess.

Step 2    

In a food processor, pulse the almonds with 2 tablespoons of matzoh meal and 1/4 cup of granulated sugar until very finely ground. In a bowl, beat the egg yolks with the brown sugar and the remaining 1/4 cup of granulated sugar at high speed until very light and fluffy, about 3 minutes. At low speed, gradually add the ground almonds, vanilla and almond extracts and the lemon zest.

Step 3    

In a medium bowl, using clean beaters, whip the egg whites with the salt until stiff peaks form. Beat one-fourth of the whites into the yolk mixture to lighten it, then quickly fold in the remaining whites. Scrape the batter into the prepared pan and smooth the surface.

Step 4    

Bake the cake for about 45 minutes, or until a toothpick inserted in the center comes out clean. Run a small, sharp knife around the side of the cake, transfer it to a rack and let cool completely in the pan. Remove the side of the pan and invert the cake onto a serving plate. Remove the base of the pan, then carefully peel off the paper. Sift confectioners' sugar over the cake before serving.

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