Almond-Lemon Torte with Fresh Strawberries
['Mild olive oil (not extra-virgin) for brushing pan plus 6 tablespoons', '4 tablespoons unsalted matzo meal, divided', '2 cups almond flour or almond meal*', '1 cup sugar, divided', '6 large eggs, separated', '2 tablespoons fresh lemon juice', '1 tablespoon orange juice', '2 teaspoons finely grated lemon peel', '1/2 teaspoon salt', '1/2 cup sliced almonds', '5 cups sliced stemmed strawberries (about 2 pounds), divided', '1 tablespoon (or more) sugar']
Preheat oven to 350°F. Brush 10-inch-diameter springform pan with oil. Line bottom with parchment paper round. Brush paper with oil. Place 2 tablespoons matzo meal in pan and shake to coat; tap out excess.
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.
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