Lemon Almond Cake (Kosher for Passover)

Hello everyone! It's that time of year again, deciding what to make for your 1st night seder dessert that isn't flourless chocolate cake or macaroons. Since I live in Florida, strawberries are abundant this time of year and I just finished GBBO a few weeks ago so I thought a lovely lemon cake with strawberry lemon preserves would be a refreshing change for my family this year.

Lemon Almond Cake with Strawberry Lemon Preserves and Parve Swiss Meringue Buttercream

Ingredients:

• 220 grams Egg whites (approx.)

• 1 cup sugar

• 300 grams Almond flour

• 1/2 cup of Olive oil*

• Lemon zest (2 lemons)

• Juice from 2 lemon**

• 1 1/2 tsp baking soda**

• 1 tsp of lemon paste

• 1/2 tsp of rosewater (optional)***

• 1/2 tsp of almond extract (optional)***

• 1 pint of fruit preserves or jam (I use homemade strawberry lemon preserves)

Step 1: Preheat oven to 325 degrees

Step 2: Whisk egg whites and sugar together until stiff peaks form, you will know it’s ready when can lift the bowl upside down without anything moving. You can add all the wet ingredients together, but it will take longer. If you are using the lemon baking soda slurry make sure you’ve combined those prior to adding it the egg whites and sugar. It will take significantly longer to get to the stiff peak stage but it will happen, just give it time - it will take closer to 20 minutes, longer if you live in a warm, humid environment.

Step 3: If you did not whisk the wet ingredients with the egg whites and sugar, combine those with the almond flour.

Step 4: Fold in the remaining ingredients into the meringue mixture.

Step 5: Cut parchment paper to fit the bottom of your 8in cake pan (x2). It’s really important to try to be exact as possible so your cake doesn’t have creases after baking. Once you’ve measured and cut your parchment paper, grease both of your pans. I used olive oil and a paper towel but you can use whatever you prefer as long as your pans are greased well to prevent sticking after baking.

Step 6: Split batter into even amounts in the two cake pans.

Step 7: Bake for about 50 minutes, if you insert a knife or toothpick it will come out clean. If your cakes are not ready, check every 5 minutes until ready.

Step 8: Let cakes cool completely before assembling

Step 9: Once your cakes have cooled cut any uneven bits off so your cake will look uniform when you’re frosting it. You can save the cake bits and add any remaining frosting to make cake pops, stick into mini cake/ice molds, or you can just eat it with a spoon - this is a judgment free zone.

Step 10: Put a small dollop of your frosting (a Swiss Meringue Buttercream goes well with this cake. I have a recipe for a parve version here) on your cake stand or plate. Place your first layer of cake on the dollop. Put a circle of frosting around the edge of your cake to prevent your preserves or jam from coming out of the side. Once you’ve done that add your filling (I made strawberry lemon preserves but any berry preserve/jam or lemon curd would be good - store bought is more than okay, just make sure it’s a good quality product).

Step 11: Add your second layer. You have options here on how to frost the rest of your cake. I personally love frosting more than cake, so I frosted the rest of my cake and put strawberries on top; however if your are not a frosting person you can give your cake the naked look with minimal frosting. Again, it’s up to you on how you want to decorate your cake.

Your cake can be stored in the fridge for up to a week or if you live in a cooler place it can be kept at room temperature for 3 days.

*You can sub the olive oil for any oil of your choosing, I prefer olive oil in this cake but if I had to choose another oil it would be avocado oil.

**If you do not keep kosher for Passover then you can use baking powder, if you plan on using baking powder you only need to use the juice of 1 lemon (unless you love lemons). You will need to use 3 1/2 tablespoons of baking powder.

***The amount of rosewater and almond extract is really to taste. I love both of those flavors, BUT they both can overpower your cake if you add too much so 1/2 teaspoon is a safe place to start.