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.
Make Ahead The cake can be kept before it's dusted with sugar well wrapped in plastic, at room temperature for up to 2 days.