Almond-Lemon Torte with Fresh Strawberries

Combine 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.

Bake cake until golden brown and tester inserted into center comes out clean, about 40 minutes.

Place pan on rack; cool cake completely in pan.

DO AHEAD: Can be made 2 days ahead.

Cover cake pan with foil and let stand at room temperature.

Combine 2 cups sliced strawberries and 1 tablespoon sugar in processor; blend until smooth.

Sweeten sauce with more sugar, if desired; transfer to small bowl. do ahead Can be made 1 day ahead.

Cover and chill.

Cut around cake; release pan sides.

Cut cake into wedges.

Serve with sauce and remaining sliced strawberries.

Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.