|Butter (for the pan)|
|All-purpose flour (for the pan)|
|2 1/2||sticks butter, at room temperature|
|1 3/4||cups all-purpose flour|
|1/2||teaspoon baking powder|
|1||cup granulated sugar|
|Grated rind of 1 lemon|
|1||teaspoon pure almond extract|
|2||cups almond flour or almond meal|
|1||cup semisweet chocolate chips|
|1/2||cup sliced blanched almonds|
|Confectioners’ sugar (for sprinkling)|
2. In a bowl, whisk the all-purpose flour, baking powder, and salt to blend them.
3. In an electric mixer, cream the butter and granulated sugar on medium-high speed for 2 minutes or until light and fluffy. Add the eggs, one at a time, and beat each on medium speed before adding the next. Scrape down the sides of the bowl several times.
4. Beat in the lemon rind and almond extract. Turn the speed to high and beat the batter for 1 minute or until very light.
5. With the mixer on low speed, beat in half the flour mixture just until it is incorporated. Beat in half the almond flour. Scrape down the sides of the bowl. Beat in the remaining flour mixture and almond flour. Beat briefly on medium until the batter is smooth. On low speed again, beat in the chips until they are evenly distributed.
6. Scrape the batter into the pan and smooth the top. Scatter the sliced almonds on top.
7. Bake the torta in the middle of the oven for 45 minutes, rotating the pan halfway through the baking time, or until the cake is golden brown and a knife inserted into the center comes out clean.
8. Cool the cake in the pan on a wire rack for 10 minutes. Run the blade of a paring knife around the edge of the cake, then release the spring and remove the ring. Cool the cake completely. Cut it into wedges and dust with confectioners’ sugar. Adapted from “Lidia Cooks from the heart of Italy’’