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Lemon Almond Sponge Cake

Nutty ground almonds give this sponge cake a delicious twist on the classic variety and make it something extra special. Topped with fruit and Confectioner's sugar or simply by itself with a cup of tea of coffee, this is a perfect midday treat as well as a sweet ending to your holiday Seder.
Course Desserts
Cuisine Jewish
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 slices


  • 6 eggs, separated
  • 1 cup sugar
  • 1 cup finely ground almonds ground in food processor, or you can purchase them already ground
  • zest of one medium lemon
  • juice of one medium lemon
  • 2 tbsp. potato starch
  • 3/4 cup matzoh cake meal
  • pinch of Kosher salt
  • Confectioner's sugar for dusting


  1. Preheat oven to 350 degrees.
  2. With electric mixer on high speed, beat eggs whites on high speed until soft peaks form. Gradually add in 1/2 cup of sugar, beating until egg whites are stiff and shiny. Set aside.
  3. Beat egg yolks and remaining 1/2 cup granulated sugar in electric mixer on medium speed for 10 minutes or until yolks are thick and lemon-yellow in color. Add almonds, lemon zest and lemon juice and beat for 1 more minute until well combined.
  4. Gently stir in matzo cake meal and potato starch. Add egg white mixture and gently stir until well combined. Spread batter into ungreased, 10-inch tube pan.
  5. Bake for 50 minutes to 1 hour or until golden. Invert cake onto wire rack and allow to cool in pan for at least 30-40 minutes or until completely cool. Loosen cake from pan and put on cake stand or serving platter. If desired, dust with Confectioner's sugar.