Hazel Nut Almond Cake With Raspberry Coulis
1 cup hazel nuts
2/3 cup whole unblanched almonds
1/4 cup matzo meal
1 cup superfine sugar
4 large eggs, separated
1 1/2 tspn. grated lemon rind
Sauce
6 cups fresh raspberry or 2 12 oz packages, frozen unsweetened
raspberries
3/4 cup sugar
Preheat oven to 350 degrees. Toast hazel nuts in baking dish for 8
minutes. Rub with paper towels to remove skins and cool completely.
Grease 9 inch springform pan with margarine and coat with matzo
meal. Grind hazel nuts, almonds and 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. Set aside.
Beat egg whites with 1/2 cup superfine sugar and pinch of salt in
electric mixer on high until stiff peaks form. Approx. 2 min.
Alternatively fold egg whites and nut mixture into yolk mixture in
three batches. transfer to baking dish and bake for 35 minutes. When
cool enough to handle loosen from pan and turn out onto cooling
rack.
Sauce
Puree frozen/fresh berries and sugar in food processor. Heat until
smooth throughout and strain through fine sieve. Garnish cake with
fresh raspberries and drizzle with coulis.
|