lemon-cake-ck

Amount per serving 

• Calories: 238
• Calories from fat: 25%
• Fat: 6.6g
• Saturated fat: 2.1g
• Monounsaturated fat: 2.7g
• Polyunsaturated fat: 1g
• Protein: 5.9g
• Carbohydrate: 41.4g
• Fiber: 2.7g
• Cholesterol: 149mg
• Iron: 1.1mg
• Sodium: 123mg
• Calcium: 36mg

Ingredients

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

Preparation

1. 1. Preheat oven to 350°.
2. 2. Coat a 9-inch springform pan with cooking spray. Dust pan with 2 teaspoons matzo cake meal.
3. 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 matzo cake meal, 1 1/2 teaspoons water, 1/2 teaspoon grated lemon rind, fresh lemon juice, and 1/4 teaspoon salt; beat just until blended. Fold in the almonds.
4. 4. Place egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg whites into egg yolk mixture; gently fold in remaining egg whites. Spoon batter into prepared pan.
5. 5. Bake at 350° for 35 minutes or until golden brown and set. Cool for 10 minutes in pan on a wire rack. Run a knife around edge of cake. Remove cake from pan. Cool completely on a wire rack. (Cake will sink in center as it cools.) Spread 1 cup Lemon Curd in center of cake, and top with raspberries. Cut cake into wedges using a serrated knife. Serve immediately.