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 kosher for Passover 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.
Notes
Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.
1 Video | Photo: Lemon Sponge Cake with Glazed Strawberries Recipe



















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By torba97_12904148
Fremont, CA
on July 03, 2011
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Passover...Massover...whatever the religion...
This recipe makes a delicious cake. Anyone who admires Gale Gand's recipes or food at her Chicago restaurant...keep this recipe and make as directed. Great! An nie , Fremont, CA
By Dieselle
NYC
on April 12, 2011
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This recipe cannot be used for Passover without making changes to the ingredients... besides confectioners sugar being made with corn starch and the need to make sure the jam is not made with corn syrup, vanilla extract is not acceptable as it is an extract made with alcohol, a fermented substance, a no no during Passover. Artificial vanilla powder mixed with sugar is now widely available. It comes in packets or envelopes of better yet, 12 ounce tubs that have a little measuring spoon inside. "Kosher-for-Passover" Vanilla Powder or Vanilla Sugar does not compare at all to real, pure vanilla BUT it is an approved ingredient for Passover. Look for brands such as Haddar, Lieber's, Rokeach, or Itkowitz.
IMHO Food Network should do their research and respect the Jewish religion and customs and not label recipes for Passover that are not acceptable under Jewish law.
By nancydrew0_3830681
New york
on March 30, 2010
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I would make this again. The texture is light and fluffy, extremely tasty. this is the Perfect holiday Cake.
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