Almond-Lemon Torte with Fresh Strawberries

• Mild olive oil (not extra-virgin) for brushing pan plus 6 tablespoons
• 4 tablespoons unsalted matzo meal, dividedmatzo-meal
• 2 cups almond flour or almond meal*almond
• 1 cup sugar, dividedsugar
• 6 large eggs, separatedegg
• 2 tablespoons fresh lemon juicelemon-juice
• 1 tablespoon orange juiceorange-juice
• 2 teaspoons finely grated lemon peellemon
• 1/2 teaspoon saltsalt
• 1/2 cup sliced almondsalmond
• 5 cups sliced stemmed strawberries (about 2 pounds), divided
• 1 tablespoon (or more) sugarsugar

1. 01Preheat oven to 350°F. Brush 10-inch-diameter springform pan with oil. Line bottom with parchment paper round. Brush paper with oil. Place 2 tablespoons matzo meal in pan and shake to coat; tap out excess.
2. 02Combine remaining 2 tablespoons matzo meal, almond flour, and 1/3 cup sugar in medium bowl; whisk to blend. Place egg yolks in large bowl; place egg whites in another large bowl. Add 1/3 cup sugar to yolks. Using electric mixer, beat yolk mixture until thick and fluffy. Beat in 6 tablespoons olive oil, then lemon juice, orange juice, and lemon peel. Mix in dry ingredients. Add 1/2 teaspoon salt to whites; using clean dry beaters, beat until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions. Transfer batter to prepared pan. Sprinkle almonds over.

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