-
1
Preheat the oven to 350.
-
2
Grease a 10-inch springform pan.
-
3
Line the bottom with parchment or wax paper and grease the paper.
-
4
Evenly coat the bottom and side with matzoh meal, tapping out any excess.
-
5
In a food processor, pulse the almonds with 2 tablespoons of matzoh meal and 1/4 cup of granulated sugar until very finely ground.
-
6
In a bowl, beat the egg yolks with the brown sugar and the remaining 1/4 cup of granulated sugar at high speed until very light and fluffy, about 3 minutes.
-
7
At low speed, gradually add the ground almonds, vanilla and almond extracts and the lemon zest.
-
8
In a medium bowl, using clean beaters, whip the egg whites with the salt until stiff peaks form.
-
9
Beat one-fourth of the whites into the yolk mixture to lighten it, then quickly fold in the remaining whites.
-
10
Scrape the batter into the prepared pan and smooth the surface.
-
11
Bake the cake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
-
12
Run a small, sharp knife around the side of the cake, transfer it to a rack and let cool completely in the pan.
-
13
Remove the side of the pan and invert the cake onto a serving plate.
-
14
Remove the base of the pan, then carefully peel off the paper.
-
15
Sift confectioners' sugar over the cake before serving.
