Looking for a new and delicious way to jazz up matzo this Passover?  I recently visited the M Resort in Las Vegas and attended the “Martini Time with Chef Tina” live cooking show.  She demonstrated this fabulous recipe just in time for Passover!

LEMON-ALMOND CAKE WITH LEMON CURD FILLING

Lemon Curd:

1/2 cup fresh lemon juice

2 teaspoons finely grated fresh lemon zest

1/2 cup sugar

3 large eggs

3/4 stick (6 Tablespoons) unsalted butter, cut into bits

Lemon-Almond Cake:

Cooking spray

2 teaspoons matzo cake meal

4 large egg yolks

1 cup sugar

1/4 cup matzo cake meal

1 1/2 teaspoons water

1/2 teaspoon grated lemon rind

1 teaspoon fresh lemon juice

1/4 teaspoon salt

1/4 cup blanched almonds, ground

4 large egg whites

1 cup lemon curd

2 cups fresh raspberries

Directions:

For lemon curd, whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan.  Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.Transfer lemon curd to a bowl and cover with plastic wrap.  Chill until cold at least 1 hour.

Preheat oven to 350 degrees.  For the cake, coat a 9-inch springform pan with cooking spray.  Dust pan with 2 teaspoons matzo cake meal.  Place the egg yolks in a large bowl and beat with a mixer at high speed for 2 minutes.  Gradually add 1 cup sugar, beating until thick and pale (about 1 minute).  Add 1/4 cup matzo cake meal, 1 1/2 teaspoons water, 1/2 teaspoon grated lemon rind, fresh lemon juice, and 1/4 teaspoon salt; beat just until blended.  Fold in the almonds.

Place egg whites in a large bowl.  Using clean, dry beaters, beat egg whites with a mixer at high speed until stiff peaks form.  Gently stir 1/4 of egg whites into egg yolk mixture; gently fold in remaining egg whites.  Spoon batter into prepared pan.

Bake at 350 degrees for 35 minutes or until golden brown and set.  Cool for 10 minutes in pan on a wire rack.  Run a knife around edge of cake and remove cake from pan.  Cool completely on a wire rack.  (Cake will sink in center as it cools.)  Spread 1 cup lemon curd in center of cake and top with raspberries.  Cut cake into wedges using a serrated knife.  Serve immediately.

Stay tuned to “The Daily Dish” next week for a full recap of all the culinary offerings at the M Resort and a video from Chef Tina’s cooking show!

Categories: Around the World, Better Recipes, Celebrations and Parties, Holidays, Sweet Tooth, Tasty Travel | Tags: Cake Recipes, Dessert Recipes
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