Almonds, coconut, chocolate. Raspberry jam. Easy, especially w food processor. Can make several days ahead. Except I did that and we have already eaten it all. So maybe make two.
  1. Separate 6 large eggs - yolks in smaller bowl; whites in large one.
    Do this at least an hour ahead, so the eggs can come to room temp.
  2. Preheat oven to 350. Lightly spray bottom and sides of 9-inch springform pan w nonstick spray.
  3. In food processor (or in blender, in batches): 1 cup blanched almonds + 1/2 cup sugar.
    Buzz for a couple of minutes, until almonds are mostly broken down.
  4. Add 1 cup semisweet chocolate chips.
    Process until consistency of a coarse meal, like polenta.
  5. Add 1 cup shredded unsweetened coconut, 1/2 tsp salt, 1/2 teaspoon grated orange zest.
    Buzz another couple of minutes until uniformly blended.
  6. Beat the egg whites into they form soft peaks.
    Use a handheld electric mixer or a strong whisk.
  7. Beat yolks for a minute or so, until shiny, smooth, and light lemony yellow.
    No need to clean beaters or whisk between steps 6 and 7.
  8. Scrape yolks onto whites, fold in.
    Use rubber spatula. Turning motion, cutting through and lifting puffy whites from bottom, gently combining.
  9. Sprinkle dry mixture over the top, then fold in.
    Same action until mostly uniform. It doesn't need to be perfect.
  10. Turn into prepared pan, bake about 20 minutes in center of oven.
    It's done when the top is lightly golden and mounded, and top surface springs back when lightly touched.
  11. Cool in pan until room temp.
  12. Remove rim of pan, place cake on lovely plate, spread top w raspberry preserves (about 1/3 cup).
    If you need to store the cake, hold off on the jam for now. Wrap cake tightly in plastic wrap and refrigerate until ready.
  13. Chag pesach sameach!
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