ALMOND-LEMON TORTE

FOR THE CAKE:
Cooking spray
1 tablespoon matzo cake meal
1 cup coarsely ground almonds
1 1/2 teaspoons grated lemon rind
1/8 teaspoon salt
3 large egg yolks, lightly beaten
8 large egg whites
1/2 cup sugar
FOR THE GLAZE:
1 1/2 teaspoons grated lemon rind
1/2 cup fresh lemon juice (about 2 lemons)
1/2 cup sugar
1 large egg yolk, lightly beaten
Lemon slices (optional garnish)
Strawberries (optional garnish)

Preheat oven to 325 degrees F.

TO PREPARE THE CAKE:
Coat a 9-inch springform cake pan with cooking spray; dust with 1 tablespoon matzo cake meal.

Lightly spoon 1 cup matzo cake meal into a dry measuring cup; level with a knife; set aside.

Combine 1 cup matzo cake meal, almonds, 1 1/2 teaspoons lemon rind, and salt in a large bowl; stir with a fork until blended. Stir in 3 egg yolks.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into matzo mixture, gently fold in remaining egg white mixture.

Spoon batter into prepared pan. Bake at 325 degrees F for 1 hour or until golden. Cool in pan on a wire rack 5 minutes. Pierce top of torte with a wooden skew in several places.

TO PREPARE GLAZE:
Combine 1 1/2 teaspoons lemon rind, juice, 1/2 cup sugar, and 1 egg yolk in a small saucepan; stir well with a whisk. Bring to a boil over medium heat; cook 3 minutes or until thick, stirring constantly.

Pour glaze over cake in pan; let stand 10 minutes. Remove from pan, and cool completely on a wire rack.

Garnish with lemon slices and strawberries, if desired.

Yield: 10 servings (serving size: 1 slice).

Cal 238 (27% from fat); Fat 7.1 (sat 1 g, mono 3.8 g, poly 1.5 g); Pro 7.4 g; Carbo 37.1 g; Fiber 1.9 g; chol 85 mg; Iron 1.2 mg; Sod 77 mg; Calc 44 mg.

Source: Joan Nathan; Cooking Light, March 2002