Lemon-Almond Cake

Heat oven to 350°F. Have ready a 10-in. tube pan with a removable tube insert.

Process almonds and 1⁄4 cup sugarin a food processor until nuts are finely ground. Mix with matzo meal and salt.

Beat whites with mixer on high speed until foamy. Add 1 1/2 tsp lemon juice; beat until soft peaks form. Gradually (1 to 2 minutes) add 1⁄4 cup sugar; beat just until stiff (tilt bowl sideways; if whites slide slightly, they’re perfect). Set aside.

Beat yolks, 1 cup sugar, 1⁄4 cup lemon juice, the oil and peel just to blend. Fold in 1⁄4 the whites, then nut mixture. Fold in remaining whites, pour into ungreased pan and smooth surface.

Bake 55 minutes or until top is browned and dry and cake springs back when gently touched. Place upside down on neck of a bottle to cool.

To unmold: Gently run a knife around edge and inner tube. Invert pan on serving plate; shake sharply to release cake.

Just before serving:Add garnishes.Candied lemon slices 8. Thinly slice 2 scrubbed thin-skinned lemons.

Bring 2 cups each sugar and waterto boil in a wide skillet. Add lemons, reduce heat and simmer 25 minutes or until slices are translucent. Cool in syrup.

. To use, remove slices, let excess syrup drip off and arrange on cake.

Garnish: Candied Lemon Slices, mint sprigs and raspberries.

Serve with: fresh fruit salad