Ingredients
Equipment
Method
- Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan, line the bottom with parchment paper, and grease the paper. Evenly coat the bottom and sides with matzo meal, tapping out any excess.
- If using whole blanched almonds, pulse them in a food processor with 2 tbsp matzo meal and 1/3 cup of the sugar substitute until very finely ground. If using packaged almond flour, simply mix it with the matzo meal and 1/3 cup of the sugar substitute.
- In a large bowl, beat the egg yolks with the remaining sugar substitute at high speed until very light and fluffy, about 3 minutes.
- Gradually add the ground almond mixture, extracts, olive oil, and lemon zest to the yolk mixture at low speed.
- In a separate clean bowl, beat the egg whites with the salt until stiff peaks form.
- Beat 1/4 of the whites into the yolk mixture to lighten it, then quickly and gently fold in the remaining whites.
- Scrape the batter into the prepared pan and smooth the surface. Sprinkle the top with sliced almonds.
- Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Run a small, sharp knife around the side of the cake. Transfer it to a rack and let cool completely in the pan.
- Remove the pan side and invert the cake onto a serving plate. Remove the base of the pan, then carefully peel off the parchment paper.
Nutrition
Notes
Serving Suggestions:
- Dust with sugar-free cocoa powder for a dramatic presentation
- Top with fresh berries and mint for a refreshing twist
- Layer with sugar-free chocolate ganache between tiers
- Serve alongside sugar-free vanilla ice cream
- Substitute hazelnuts or walnuts for half of the almonds
- Add orange zest instead of lemon for a citrusy note
- Add 1/2 teaspoon of cinnamon for a warm, aromatic touch
- For chocolate lovers, fold in 1/3 cup of sugar-free chocolate chips
