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1
Butter and flour the bottom and sides of the springform pan.
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2
Arrange a rack in the center of the oven, and heat to 350.
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3
Sift together the all-purpose flour, baking powder, and salt.
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4
In the mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
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5
On medium speed, add the eggs, one at a time, mixing each in thoroughly before adding the next; scrape down the sides of the bowl as needed.
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6
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.
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7
On low speed, mix in half of the sifted flour mixture, beating just until it is incorporated; beat in half the almond flour.
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8
Scrape the bowl, and mix in the remaining all-purpose flour and remaining almond flour.
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9
Beat briefly on medium to a smooth batter, then, again on low speed, mix in the chocolate chips just until evenly distributed.
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10
Scrape the batter into the prepared pan, and spread it in an even layer.
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11
Scatter the sliced almonds all over the top.
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12
Bake the torta for 45 minutesrotating the pan halfway through the baking timeor until the cake is golden brown on top and a knife inserted in the center comes out clean.
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13
Cool the cake in the pan for about 10 minutes on a wire rack.
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14
Run the blade of a paring knife around the edge of the cake, then open the spring and remove the side ring.
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15
Cool the cake completely before serving.
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16
Cut it in wedges, and dust with confectioners sugar or accompany with whipped cream, ice cream, or zabaglione.
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17
In Liguria, nuts are used in all kinds of dishes: pestos, condiments, vegetable dishes, braises, and stews.
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18
Certainly desserts are no exception, as exemplified by these two wonderful baked treatsa buttery chocolate-chip cake, and a large jam-filled tartthat get great taste and texture from almonds.
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Indeed, almonds are incorporated in two forms: sliced almonds provide crunch to each mouthful, and almond flour lends flavor and pleasing texture to the sweet cake and tart dough.
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20
Almond flour (or almond meal) may not be readily available, so buy or order it ahead of time from a specialty-food vendor.
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21
If you like, you can make your almond flour from blanched, skinless whole almonds in a food processor (or use unblanched whole almonds to make almond meal, which is slightly coarser and darker).
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22
Process the almonds until they become a flour.
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23
These are both versatile sweets, and can be enjoyed plain or fancy.
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24
Dust them with confectioners sugar, cut them in small pieces, and pile them (neatly) on a platter for a buffet or to bring to a picnic, potluck, or bake sale.
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25
For more formal occasions, either dessert will be fabulous sliced in wedges and flanked with whipped cream, ice cream, or zabaglione.
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26
(These both keep well for several days, or can be frozen successfully.
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27
When company comes unexpectedly, just pop the cake or tart in a hot oven and it comes back as if just baked.)
