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Almond-Lemon Torte with Fresh Strawberries (AKA How To Use Every Small Appliance and Bowl in Your Kitchen)

I made a dessert for Irene’s Passover seder Sunday, and it was a big hit not only at the feast, but in my kitchen, where all my appliances got the chance to mix it up in the dishwasher together.

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First, you use the food processor to grind up matzohs for matzoh meal and almonds for almond flour. Use a little of the matzo meal to line your pan. (There’s also parchment paper underneath):

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Whisk more matzo meal and the almond meal in a bowl together with some sugar.

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Separate six eggs. Put the yolks in the bowl of your standing mixer —

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and the whites in another bowl.

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Use your electric juicer to make lemon juice and orange juice. Place them in a bowl.

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You’ll also need some zest. Place that in a small bowl.

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Use your stand mixer to beat the flour, oil, egg yolks, juices and zest together.

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Use your hand beater to beat the egg whites and sugar together.

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Fold the whites into the yolk mixture in three stages:

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Until it’s light and fluffy:

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Then place the batter in the pan and bake.

Meanwhile, use your blender to puree strawberries to make a sauce.

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Place that in a bowl of some kind.

When you are finished, you should have used most every appliance you own, save the stick blender and the tiny prep food processor.

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Also many bowls should be dirty.

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But it is all worth it:

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Almond-Lemon Torte with Fresh Strawberries
A little bit of olive oil makes this cake especially moist.
Servings: Makes 8 to 10.
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
Preparation

For cake:
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.

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.

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.

For sauce and berries:
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.

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

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

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.
Diane Rossen Worthington, Bon Appétit, April 2008.


09:47:00 on 04/20/08 by liz - Category: Recipes

Comments

irene wrote:

Oh Liz -

I don't think that I used as many appliances/bowls for the entire seder.

The cake was very very yummy!

- I

04/22/08 11:23:59

liz wrote:

Of course this was all in jest... I didn't mind using all that stuff! It all fit in the dishwahser! Thank you for the seder! Coverage coming soon!

04/22/08 16:14:01

Pooks wrote:

This looks like the most ideal dessert EVER!
I am in love.

04/22/08 19:54:19

lbabs wrote:

delishy. will never happen in my kitchen.

04/23/08 10:41:59

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