Lemon-Almond Cake with Lemon Curd Filling

Lemon-Almond Cake with Lemon Curd Filling
Photo by Becky Luigart-Stayner

Ingredients

  • 2 teaspoons matzo cake meal
  • 1 cup sugar
  • ¼ teaspoon salt
  • 4 large egg whites
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon grated lemon rind
  • 4 large egg yolks
  • + 6 more ingredients
    • 1 cup Lemon Curd
    • 2 cups fresh raspberries
    • ¼ cup matzo cake meal
    • 1 ½ teaspoons water
    • ¼ cup blanched almonds, ground
    • Cooking spray

1. Preheat oven to 350°. 2. Coat a 9-inch springform pan with cooking spray. Dust pan with 2 teaspoons matzo cake meal. 3. Place the egg yolks in a large bowl, and beat with a mixer at high speed for 2 minutes. Gradually add 1 cup sugar, beating until thick and pale (about 1 minute). Add 1/4 cup ...

View full recipe at My Recipes

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