in a medium bowl, stir together remaining 2 tablespoons matzo meal, almond flour, and 1/3 cup sugar. take two large bowls and place egg yolks in one and egg whites in another. add 1/3 cup sugar to yolks, and, using electric mixer, beat yolk mixture until thick and fluffy. you will see the mixture lighten in color.
beat in 6 tablespoons olive oil drizzling the oil gradually, allowing it to emulsify with the yolks, then lemon juice, orange juice, and lemon and orange zest.
with a spatula, mix in dry ingredients until just combined.
add 1/2 teaspoon salt to whites, and, 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. folding is different from mixing. to fold, you gently lift the bottom of the batter with a spatula and gently place it atop the egg white. you delicately repeat the process until the mixture is combined, but not mixed. you will see the whites giving it lightness and structure.
gently, as not to collapse the batter, transfer it to prepared pan. sprinkle almonds over.
bake cake until golden brown and tester inserted into center comes out clean, about 35 minutes. place pan on rack; cool cake completely in pan. invert the cake over onto a baking rack and then onto a plate or a cake stand.
combine 3 cups sliced strawberries, 1 tablespoon sugar and lemon juice in a food processor and blend until smooth. sweeten sauce with more sugar and/or more lemon juice, if desired and transfer to a bowl. cover and chill. can be made ahead.
serve the cake slices with the strawberry puree.
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