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1
Arrange a rack in the center of the oven, and preheat to 350.
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2
Butter the bottom and sides of the assembled springform pan, add the bread crumbs, and swirl them around to coat the insides well, tapping out the excess.
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3
Sift together the flour, baking powder, and salt.
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4
Pulse the almonds in the food-processor bowl until finely ground but not pasty, about twelve quick pulses.
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5
In the mixer, cream the butter and sugar on high speed until light and fluffy, about 2 minutes.
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6
Drop in the egg and yolks, one at a time, mixing well on medium speed, then scraping down the bowl.
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7
Once all the eggs are in, add the lemon zest and almond extract, and beat on high speed for a minute or so, until very light.
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8
On low speed, spoon in half the flour mix, and beat just to incorporate.
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9
Beat in the milk, then the remaining flour mix.
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10
Scrape the bowl, and beat briefly until smooth.
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11
Finally, mix in the ground almonds for a few seconds to distribute them evenly through the batter.
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12
Scrape the batter into the prepared pan, and spread it in an even layer.
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13
Bake the torta for about 1 hour, rotating the pan after 30 minutes, until the cake is golden brown on top and a knife inserted in the center comes out clean and dry (its okay if a few moist crumbs stick to it).
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14
Let the cake cool for 10 minutes on a wire rack.
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15
Run a paring knife around the edge of the cake to loosen it from the pan, then open the spring and remove the side ring.
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16
Cool the cake thoroughly before serving.
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17
Wrap well to keep fresh for 2 to 3 days.
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18
(In the morning, I like to warm a slice of torta to enjoy with my cappuccino.)
