One of the best parts about holidays in my family is the abundance of once-a-year food. Everything from Passover brisket to a hazelnut chocolate loaf and bunny brioche bread make an appearance as we celebrate the spring holidays. This year my mom adapted a recipe for a new dessert and everyone agreed it's a keeper!
With vegetable-oil spray, lightly coat inside of a 10-in. pan (we used a pie pan). Sprinkle inside of dish with 1 tbsp. sugar, tilting and turning the dish to coat evenly. Discard any excess. Set dish aside.
In a large bowl, whisk egg yolks with remaining 1/2 cup sugar for several minutes until pale yellow and thick. Gently stir in almond flour and almond extract. Set aside.
In a large clean bowl, beat together egg whites and salt until firm peaks form. Stir 1/3 of the whites into yolk-almond mixture to combine thoroughly, then gently fold in remaining whites.
Pour batter into prepared dish and bake until set and golden brown on top, about 30 minutes. L
et cool 15 minutes, slice, and serve with raspberry sauce if desired.
This light and airy dessert is the perfect addition to an Easter brunch or a Passover meal. The raspberry sauce absorbs into the sponge-like texture and is just delicious. The sugar crust adds a touch of sweetness but isn't overwhelming.