Citrus Almond Torte with Fresh Berries

by Diane Rossen Worthington

Citrus Almond Torte with Fresh Berries Recipe

Bright, fresh, and naturally gluten-free, this Citrus Almond Torte with Fresh Berries is a perfect dessert for Passover or any spring celebration. Made with almond meal and infused with orange and lemon zest, this flourless torte delivers a light, tender texture with vibrant citrus flavor in every bite. Finished with a crown of juicy berries and a dusting of powdered sugar, it's an elegant finale that's as beautiful as it is delicious.

Passover desserts have definite limitations. No flour or leavening ingredients such as baking powder are allowed. Dairy can cause problems too.

But there are plenty of ways to get around these guidelines with sweet results. Sure, you can pick up a dessert from the bakery, but it is satisfying and pretty easy to whip one up yourself.

Fragrant lemon extract and nutty almonds bring flavor to this Passover cake. It uses a bit of matzo meal along with ground almonds to act as the flour. Oil is called for instead of butter to avoid dairy issues. And instead of baking powder, egg whites are whipped into stiff peaks and incorporated into the batter to offer lightness and height.

I like to use a fruity olive oil for this Citrus Almond Torte recipe, but you could also mix in your favorite vegetable oil. Present the Citrus Almond Torte cake slices on pretty dessert plates and spoon a big dollop of strawberries alongside the cake for a pretty presentation. Enjoy.

Citrus Almond Torte with Fresh Berries Recipe

Prep Time: 20 minutes

Cook time: 50 minutes

Yield: Serves 8 to 10

Citrus Almond Torte with Fresh Berries Recipe Ingredients

2 tablespoons matzo meal, plus more for the pan

2 cups almond meal (ground almonds)

2/3 cup granulated sugar

6 large eggs, separated

1/4 cup olive or vegetable oil

1 1/2 teaspoons lemon extract

2 teaspoons lemon zest

Pinch salt

1/4 cup sliced almonds

3 cups sliced strawberries

Powdered sugar

Citrus Almond Torte with Fresh Berries Recipe Directions

1. Preheat the oven to 350 F. Spray a 10-inch springform pan with olive oil spray. Coat the bottom and sides with the matzo meal, removing any excess by lightly tapping the pan.

2. Combine the matzo meal, ground almonds and 1/3 cup sugar in a medium bowl and reserve.

3. Separate the eggs in two medium bowls. In the bowl with the egg yolks add the remaining 1/3 cup of sugar and beat with an electric mixer on medium-high until light and fluffy, about 3 minutes Gradually add the reserved dry ingredients on low speed until blended. Add the oil, lemon extract, and lemon zest and beat until mixed together.

4. Add the salt to the egg whites and beat until stiff peaks form. Fold in 1/3 of the egg whites into the cake batter until blended and then add remaining eggs whites and fold in until blended. Be careful not to beat too much or the cake won't rise.

5. Transfer the batter into the springform pan, smoothing the top with a spatula. Sprinkle on the almonds in a decorative pattern. Bake the cake for about 45 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven. Cool.

6. While the cake is baking, combine the strawberries in a serving bowl, cover and leave at room temperature until serving. (This will bring out their full sweet fruit flavor.)

7. Run a sharp knife around the side of the cake. Release the springform sides and place the cake on a platter. Dust with powdered sugar in a pretty design. Serve with the berries on the side.

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Citrus Almond Torte with Fresh Berries for Passover Recipe

Elegant, airy, and bursting with bright citrus flavor, this Citrus Almond Torte with Fresh Berries is a refreshing dessert ideal for Passover or any springtime celebration. Made with almond meal instead of flour, it's naturally gluten-free and perfectly balanced—rich in flavor yet light in texture. Topped with juicy berries and a dusting of powdered sugar, this beautiful torte is the sweet finish your holiday meal deserves.