Lidia's Almond Torte with Chocolate Chips

By BobD

If you don't like chocolate chips, substitute dried cranberries, dried cherries or currants. This is particularly good accompanied by whipped cream or ice cream.

Ingredients

• 10 ounces butter, soft, plus more for the pan
• 1 3/4 cups all-purpose flour, plus more for the pan
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 cup sugar
• 5 large eggs
• Zest of one lemon, finely grated
• 1 teaspoon pure almond extract
• 2 cups almond flour or almond meal
• 1 cup semisweet chocolate chips
• 1/2 cup sliced blanched almonds, lightly toasted
• Confectioners' sugar, for dusting

Details

Servings 8
Adapted from lidiasitaly.com

Preparation

Step 1

Preheat the oven at 350°F.

Sift together the all-purpose flour, baking powder, and salt.
Cream the butter and sugar in a mixer at medium-high speed until light and fluffy, about 2 minutes.
Beat in the eggs, one at a time. Beat in the lemon zest and almond extract, then raise the speed to high and beat the batter until very light, a minute or more.

At low speed, mix in half of the sifted flour mixture, beating just until it is incorporated; beat in half the almond flour. Beat briefly at medium speed to a smooth batter, then, again on low speed, mix in the chocolate chips, just until evenly distributed.

Scrape the batter into a buttered and floured 10-inch springform pan, and spread it in an even layer. Scatter the sliced almonds all over the top.

Bake the torte for 45 minutes—rotating the pan halfway through the baking time—or until the cake is golden brown on top and a knife inserted in the center comes out clean.

Cool the cake in the pan for about 10 minutes on a wire rack. Run the blade of a paring knife around the edge of the cake, then open the spring and remove the side ring.

Cool the cake completely before serving. Cut it into wedges, and dust with confectioners’ sugar.