Italian Almond Cake
- SERVINGS: MAKES ONE 10-INCH CAKE
This light, flourless cake has a not-too-sweet flavor and a wonderful texture from all the nuts. It's just the right ending to an extravagant Passover dinner.
- 2 tablespoons matzoh meal, plus more for coating
- 2 cups whole blanched almonds
- 1/2 cup granulated sugar
- 6 large eggs, separated
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- 1 teaspoon grated lemon zest
- Pinch of salt
- Confectioners' sugar, for dusting
- 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.
- 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.
- 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.
- 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.