Recipe

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• 1 cup hazelnuts
• 2/3 cup whole unblanched almonds
• 1/4 cup matzo meal
• 1 cup superfine sugar
• 4 large eggs separated
• 1-1/2 tsp grated lemon rind
• sauce
• 6 cups fresh raspberries
• 3/4 cup sugar

• 1 Preheat oven to 350.
• 2 Toast hazelnuts in baking dish for 8 minutes.
• 3 Rub with paper towels to remove skins and cool completely.
• 4 Grease a spring form pan with margarine and coat with matzo meal.
• 5 Grind hazelnuts, almonds, matzo meal and 1/4 cup sugar.
• 6 Beat egg yolks with 1/2 cup sugar at high on electric mixer.
• 7 Beat in lemon rids until blended and light and fluffy then set aside.
• 8 Beat whites with 1/2 cup sugar and pinch of salt in electric mixer on high until stiff peaks form.
• 9 Alternatively fold egg whites and nut mixture into yolk mixture in three batches.
• 10 Transfer to baking dish and bake 35 minutes.
• 11 When cool enough to handle loosen from pan and turn out onto cooling rack.
• 12 Puree raspberries and sugar in food processor then heat until smooth.
• 13 Strain through fine sieve and garnish cake with fresh raspberries and drizzle with sauce.