Lemon almond cake recipe makes Passover-ready dessert

I first created this flourless cake for Passover — and fell madly in love with it. It makes a wonderful, sweet ending to the Seder, and is also irresistible the next morning (and noon and night). But here is it’s other secret talent: this cake is also my go-to dessert for gluten free friends and family.

At this time of year, I top it with halved strawberries. Depending how flavorful they are, I sometimes roast the halved berries first. (Place them cut side down on a baking sheet coated with cooking spray in a 425-degree oven until they just begin to shrivel a bit.) Roasting the strawberries intensifies their flavor.

Feel free to use other fruit as well. Thin slices of roast pineapple would be lovely, and bananas, although not as pretty, make a great topping as well. When the seasons change, slices of peaches and/or plums work beautifully.

Not-Just-For-Passover Lemon Almond Cake with Strawberries

2 1/3 cups almond flour, divided

6 large eggs, separated

1 cup + ¼ cup sugar, divided

1 teaspoon vanilla

1 teaspoon almond extract

1 teaspoon lemon zest

½ teaspoon salt

10 — 12 strawberries, halved lengthwise

1. Preheat the oven to 350 degrees. Coat a 9-inch springform pan with cooking spray and dust with 2 tablespoons of the measured almond flour.

2. Beat the egg whites until stiff peaks form. Transfer to a large bowl.

3. Beat the yolks with 1 cup of the sugar until they are creamy golden and thick. Add the vanilla and almond extracts, lemon zest and salt, and mix to combine. Stir in the almond flour.

4. Scoop about 1 cup of the egg whites into the yolk mixture and stir until it is just incorporated. Working in several batches, gently fold the remaining egg white into the yolk-flour mixture until it is just combined. (Don’t stir or overwork the mixture, which will deflate the egg whites.) Transfer to the prepared pan.

5. Bake 25 minutes until the top is set and golden. Place the strawberries on top of the cake, cut side down, and sprinkle with the remaining 2 tablespoons sugar. Bake until a toothpick stick in the center comes out clean, another 10 minutes. Allow to cool 10 minutes in the pan, then run a flat knife or spatula around the edge and remove the side of the pan. Cool completely on a wire rack before removing the bottom of the pan.

Serves 8