Ingredients

For the cake:
1/4 cup sifted matzo cake meal, plus extra, for flouring the pan
9 eggs, separated, whites at room temperature
3/4 cup sugar
1 cup ground almonds
1/2 cup chopped almonds
1 1/2 teaspoons freshly squeezed lemon juice
1 lemon, zested
For the glaze:
3/4 cup confectioners' sugar
1 to 2 tablespoons freshly squeezed lemon juice
1/4 teaspoon pure vanilla extract
1/4 teaspoon freshly grated lemon zest
To finish:

1 cup apricot jam
1 1/2 tablespoons water
3 cups strawberries, green parts trimmed off, halved

Directions

Preheat oven to 350 degrees
F. Butter a 9 or 10-inch springform pan and line the bottom with parchment paper. Flour the sides of the pan
with sifted matzo cake meal.
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until soft peaks form.
Add 1/2 cup of the sugar and continue whipping just until stiff and glossy, about 30 seconds more.
In another bowl, whip the egg yolks with the remaining 1/4 cup sugar until light and fluffy. Fold in the egg
whites. Gently fold in the ground almonds, chopped almonds, matzo meal, lemon juice, and lemon zest.
Pour the batter into the prepared pan and bake until dry and spongy in the center, about 35 to 40 minutes. Let
cool for 15 minutes in the pan, then remove the sides of the pan and let cool completely on a wire rack. The
cake will fall somewhat.
Make the glaze: In a small bowl, stir the ingredients together until smooth, adding lemon juice as needed
until the glaze is pour-able. Set the wire rack holding the cake on a sheet pan. Drizzle the glaze generously
over the top of the cake, letting it trickle down the sides. Using a flexible spatula or pastry brush, gently
spread the glaze over the sides of the cake, reusing any glaze that drips onto the baking sheet. Let set for
at least 30 minutes before serving, or until the glaze is hardened. Transfer the cake to a serving platter,
removing the pan bottom and parchment paper if desired.
In a medium saucepan, bring the jam and water to a boil, stirring to break up any lumps. Working quickly, add

the strawberries all at once and fold together with a spatula until evenly coated. Pour into the sunken center
of the cake and gently spread into a circle on the surface, leaving a 1 1/2-inch border all around. Let cool
until set, about 30 minutes. Use a very sharp knife for slicing the cake.