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1
Preheat oven to 350 degrees F. Butter a 9 or 10-inch springform pan and line the bottom with parchment paper.
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2
Flour the sides of the pan with sifted matzo cake meal.
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3
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until soft peaks form.
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4
Add 1/2 cup of the sugar and continue whipping just until stiff and glossy, about 30 seconds more.
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5
In another bowl, whip the egg yolks with the remaining 1/4 cup sugar until light and fluffy.
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6
Fold in the egg whites.
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7
Gently fold in the ground almonds, chopped almonds, matzo meal, lemon juice, and lemon zest.
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8
Pour the batter into the prepared pan and bake until dry and spongy in the center, about 35 to 40 minutes.
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9
Let cool for 15 minutes in the pan, then remove the sides of the pan and let cool completely on a wire rack.
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10
The cake will fall somewhat.
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11
Make the glaze: In a small bowl, stir the ingredients together until smooth, adding lemon juice as needed until the glaze is pour-able.
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12
Set the wire rack holding the cake on a sheet pan.
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13
Drizzle the glaze generously over the top of the cake, letting it trickle down the sides.
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14
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.
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15
Let set for at least 30 minutes before serving, or until the glaze is hardened.
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16
Transfer the cake to a serving platter, removing the pan bottom and parchment paper if desired.
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17
In a medium saucepan, bring the jam and water to a boil, stirring to break up any lumps.
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18
Working quickly, add the strawberries all at once and fold together with a spatula until evenly coated.
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19
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.
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20
Let cool until set, about 30 minutes.
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21
Use a very sharp knife for slicing the cake.
