Directions:
- Preheat oven to 350.
- Toast hazelnuts in baking dish for 8 minutes.
- Rub with paper towels to remove skins and cool completely.
- Grease a spring form pan with margarine and coat with matzo meal.
- Grind hazelnuts, almonds, matzo meal and 1/4 cup sugar.
- Beat egg yolks with 1/2 cup sugar at high on electric mixer.
- Beat in lemon rids until blended and light and fluffy then set aside.
- Beat whites with 1/2 cup sugar and pinch of salt in electric mixer on high until stiff peaks form.
- Alternatively fold egg whites and nut mixture into yolk mixture in three batches.
- Transfer to baking dish and bake 35 minutes.
- When cool enough to handle loosen from pan and turn out onto cooling rack.
- Puree raspberries and sugar in food processor then heat until smooth.
- Strain through fine sieve and garnish cake with fresh raspberries and drizzle with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 389.7 Kcal (1632 kJ) | ||
| Calories from fat | 165.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.38g | 28% | |
|---|---|---|---|
| Cholesterol | 95.04mg | 32% | |
| Sodium | 53.83mg | 2% | |
| Potassium | 340.35mg | 7% | |
| Total Carbs | 54.49g | 18% | |
| Sugars | 39.52g | 158% | |
| Dietary Fiber | 9.81g | 39% | |
| Protein | 8.82g | 18% | |
| Vitamin C | 25mg | 42% | |
| Iron | 2.5mg | 14% | |
| Calcium | 85.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 201.66 Kcal (844 kJ) | ||
| Calories from fat | 85.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.51g | 28% | |
|---|---|---|---|
| Cholesterol | 49.18mg | 32% | |
| Sodium | 27.86mg | 2% | |
| Potassium | 176.12mg | 7% | |
| Total Carbs | 28.2g | 18% | |
| Sugars | 20.45g | 158% | |
| Dietary Fiber | 5.08g | 39% | |
| Protein | 4.57g | 18% | |
| Vitamin C | 12.9mg | 42% | |
| Iron | 1.3mg | 14% | |
| Calcium | 44.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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