This recipe is moist and light, and has so much flavor. I use different nuts in place of the almonds to change it up. It works well with both walnuts and filberts. If you don’t eat gebrochts, use blanched almonds in place of the matzo meal.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Beat egg whites and slowly add the sugar until you have stiff peaks.
Add the remaining ingredients in the order they appear, mixing slowly between each addition. Once fully combined, pour into a 9×13-inch (20×30-cm) baking pan. Bake for 55 minutes.
When the cake is almost ready, prepare the syrup: Place the sugar in a shallow bowl. Add the boiling water and stir vigorously until the sugar dissolves. Add the lemon juice or orange juice and stir again until combined.
Once the cake comes out of the oven, poke holes all over it with a toothpick or skewer. Gently pour the citrus syrup evenly on top. For an optional topping, sprinkle with toasted sliced almonds.