Have all ingredients at room temperature, 68┬░ to 70┬░F. Preheat the oven to 325┬░F. Grease and flour the bottom(s) of two 8 x 2-inch round pans or one 8-inch springform pan or line the bottom(s) with wax or parchment paper. Finely grind:
3/4 cup whole natural (unblanched) almonds
In a large bowl, beat on high speed until thick and pale yellow, about 2 minutes:
3/4 cup sugar
6 large egg yolks
Stir in the almonds along with:
1/2 cup matzo meal
Grated zest and juice of 1 lemon or 1 small orange
1 teaspoon ground cinnamon
1/4 teaspoon almond extract
In another large bowl, beat on medium speed until soft peaks form:
6 large egg whites
1/4 teaspoon cream of tartar
Gradually add, beating on high speed:
1/2 cup sugar
Beat until the peaks are stiff but not dry. Use a rubber spatula to fold one-quarter of the egg whites into the almond mixture, then fold in the remaining whites. Scrape the batter into the pan(s) and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 20 minutes in round pans, 40 to 45 minutes in a springform pan. Let cool completely in the pan(s) on a rack; the center will sink as it cools. Slide a thin knife around the torte to detach it from the pan(s). Level and invert the torte before frosting with:
Whipped Cream or Coffee Whipped Cream or Bittersweet Chocolate Glaze
Or if using a springform pan, simply remove the pan side, invert, remove the paper liner(s), if using, and serve right side up sprinkled with:
Powdered sugar
Layers can be filled with:
Flavored whipped cream, a mixture of whipped cream and Lemon Curd, or Lemon-Orange Custard Filling
