Total time: About 2 hours, plus cooling time
Note: Matzo cake meal (sometimes labeled matsah cake meal) is available at well-stocked supermarkets and at kosher markets. If you are serving the cake at a kosher meal that includes meat, use nondairy margarine to grease the cake pan.
2/3 cup (90 grams) plus 2 tablespoons (1 ounce) hazelnuts
1 cup almonds (5.3 ounces)
1/4 cup matzo cake meal (1 ounce)
1 cup sugar (7.2 ounces), divided
4 eggs, separated
1 1/2 teaspoons grated orange zest
Pinch of salt
4 ounces bittersweet chocolate, chopped
1 tablespoon plus 2 teaspoons vegetable oil such as grapeseed or safflower oil, divided
About 2 cups Sephardi syrup
8 strawberries (about 5½ ounces)
1. Heat the oven to 350 degrees. Toast the hazelnuts in a shallow baking pan in the oven until the skins begin to split, about 7 minutes. Transfer to a strainer.
2. Rub the hot hazelnuts energetically with a towel against a strainer to remove some of the skins. Cool the nuts completely. Reserve 2 tablespoons nuts for garnish.
3. Grease a 9-inch springform pan. If you would like to turn the cake out instead of leaving it on the springform pan's base, line the base with a round of foil and grease the foil.
4. Grind the hazelnuts with the almonds, cake meal and one-fourth cup sugar in a food processor, stopping to scrape down a few times, until very fine.
5. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, beat the egg yolks with one-half cup sugar until the mixture is pale and thick, about 3 minutes. Stir in the orange zest.