Almond Torta With Chocolate Chips
Source: Lidia Bastianich
1 3/4 cups flour
1/2 tsp baking powder
1/4 tsp salt
10 ounces butter (2 1/2 sticks), softened
1 cup sugar
5 large eggs
2 tsp lemon zest (from 1 lemon) (she used orange zest on her show)
1 tsp almond extract
2 cups almond flour (or meal, or finely ground almonds)
1 cup semi-sweet chocolate chips
1/2 cup almonds, blanched, sliced and slightly toasted
confectioners' sugar, for dusting
Preheat oven to 350 degrees F. Butter and flour 10 inch springform pan.
Sift together flour, baking powder and salt.
Cream butter and sugar until light and fluffy.
Beat in eggs, one at a time.
Beat in lemon (or orange) zest and almond extract, then increase speed to high and beat batter until very light.
At low speed, mix in half of flour mixture, beating until just incorporated; beat in half almond flour. Scrape bowl and repeat. Beat at medium until batter is smooth.
Add chocolate chips and mix on low just until evenly distributed.
Spread batter into prepared pan. Smooth surface and scatter sliced almonds on top.
Bake at 350 for 45 minutes; rotate pan halfway through. Bake until cake is golden.
Cool in pan for 10 minutes on a wire rack. Run knife around edge of cake and remove ring.
Dust with confectioners' sugar before serving.
10 servings