Lemon Almond Torte for Passover

Ingredients for Cake:

• 1 1/2 cups almond flour

• 1 tsp baking powder

• 1/4 tsp cardamom

• 1 tsp apple cider vinegar

• 4 eggs, separated

• 1/2 cup sugar, divided equally into 1/4 cup containers

• pinch of sea salt

• 2 T lemon zest, packed

• 8" spring form pan

Here's How:

1. Preheat oven to 350.

2. Grease the 8" spring form pan.

3. Separate eggs and allow to come to room temperature.

4. Beat egg yolks, lemon zest and 1/4 sugar until smooth with a wooden spoon.

5. Whisk almond flour, baking powder, cardamom and add to egg yolk mixture. Beat till well combined and looks like a thick paste.

6. Whip egg whites with 1/4 cup sugar, when bubbles form, add salt and vinegar and continue just until soft peaks form.

7. Fold into almond mixture a little at a time.

8. Place batter into pan and bake for 30 minutes.

Serve with a sprinkle of powdered sugar or prepare topping of Blackberry Sauce.

Ingredients for Topping:

• 3 cups fresh or frozen blackberries

• 3 T organic sugar

• 1 T raspberry preserves (optional)

• 2 tsp grated lemon zest

• 2 tsp arrowroot

• 1 T sweet red wine or port (water can be substituted).

Here's How:

1. Mix arrowroot and wine in tiny bowl and set aside.

2. Place berries in saucepan on stove with sugar and simmer for 5 minutes, crushing berries while cooking.

3. Add arrowroot mixture and simmer for 1-2 minutes until thickens.

4. Remove from heat, stir in lemon zest and let cool.

5. Pour into pitcher and serve with each slice of cake.

This cake is light and delicious, a lovely way to end the Passover meal or serve to gluten free guests anytime.