I recently read an article where a chef said that you are never really alone in the kitchen and that is so true. When I’m cooking, my kitchen is filled with memories of family and friends, and hopefully a creative spirit hanging around to keep me company. Today, my plan was to spend a good part of the day cooking for Passover, by myself, when I received a YouTube video from one of my closest friends, Susan Tober. It was a video of our daughters 2nd grade mock Seder at Sinai Akiba Academy. Watching the video reminded me of all those years when the Androns and Saigers spent almost every Shabbat together, and most holidays as well. That’s when I decided to make Susan’s Passover Almond-Lemon Torte, from the Sinai Akiba cookbook that our PTA put out around the same time, 1988. I remembered the flavor, though I haven’t had it in years. When I took it out of the oven, I texted a photo of the cake to Susan, to show her I made her recipe, and she said she hasn’t had it in years either. As she and her family now spend Pesach in Israel, I am wondering if she’ll end up making one of my recipes, and that way a part of me can be in the kitchen with her!!! I hope so. Chag Sameach!
7 eggs at room temperature, separated
3/4 cup sugar
2 cups coarsely ground almonds
grated rind of one large lemon
1 egg yolk
1/2 cup lemon juice
1/2 cup sugar
grated rind of l lemon
Preheat oven to 350 degrees. Grease and dust (with cake flour) a 10 inch springform pan. Beat egg yolks lightly and mix in sugar, almonds and grated lemon rind. In a separate bowl beat egg whites till stiff, and slowly fold in to yolk mixture. Pour into prepared pan and bake for about 45 minutes. I put the cake on a foil lined cookie sheet.
Allow to cool ( I wrapped it and froze it at this point). Beat yolk with lemon juice, sugar and rind. Put mixture in a small pan and bring to a boil, stirring till it thickens. Add margarine. Poke several holes in the top of the cake and pour the glaze over. Let soak in for several minutes before you serve. Serves 8-10