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1
Position rack in center of oven and preheat to 350F.
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2
Coat 9x9-inch pan with 2-inch-high sides generously with margarine.
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3
Mix 1/4 cup margarine, sugar and spices in medium bowl.
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4
Gradually add matzo meal and mix until crumbly.
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5
Spread half of streusel on baking sheet and bake until golden and crisp, about 10 minutes.
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6
Cool and break into bits.
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7
Combine first 4 ingredients in small bowl.
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8
Using electric mixer, beat egg whites in large bowl until soft peaks form.
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9
Gradually add 1 cup sugar and beat until stiff but not dry.
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10
Using same beaters, beat egg yolks and remaining 1/3 cup sugar in another bowl until mixture is thick and slowly dissolving ribbon forms when beaters are lifted.
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11
At low speed, beat in nondairy creamer, then margarine, lemon peel and lemon juice.
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12
Add dry ingredients and stir until well blended.
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13
Fold in egg whites in 2 additions.
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14
Pour half of batter into prepared pan.
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15
Sprinkle baked streusel over.
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16
Sprinkle with half of raisins.
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17
Spread remaining cake batter over.
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18
Sprinkle with unbaked streusel and remaining raisins.
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19
Bake until tester inserted into center of cake comes out dry, about 40 minutes.
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20
Cool cake in pan on rack.
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21
Cover with foil and let stand 1 hour to soften topping.
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22
(Can be prepared 2 days ahead.
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23
Keep covered and store at room temperature.)
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24
Cut into squares and serve.
