Preheat oven to 350 F. Butter a 9 or 10-inch springform pan and line the bottom with parchment paper and flour the sides of the pan with sifted matzo cake meal.
In a mixer fitted with a whisk attachment (or if using a hand mixer), whip the egg whites until soft peaks form. Add 1/2 cup of the sugar and continue whipping just until stiff and glossy, for about 30 seconds more.
In another bowl, whip the egg yolks with the remaining 1/4 cup sugar until light and fluffy. Fold in the egg whites. Gently fold in the ground almonds, chopped almonds, matzo cake meal, lemon juice and lemon zest.
Pour the batter into the prepared pan and bake until dry and spongy in the center, about 35 to 40 minutes. Let cool for 15 minutes in the pan, then remove the sides of the pan and let cool completely on a wire rack. The cake will fall somewhat.
In a small bowl, stir the ingredients together until smooth, adding lemon juice as needed until the glaze is pourable. Place the wire rack and cake on top of a baking sheet. Drizzle the glaze generously over the top of the cake, letting it trickle down the sides. Using a flexible spatula or pastry brush, gently spread the glaze over the sides of the cake, reusing any glaze that drips onto the pan. Let set for at least 30 minutes before serving, or until the glaze is hardened. Transfer the cake to a serving platter, removing the pan bottom and parchment paper.
Finish: Add fresh mixed berries in the center, just before serving.