Almond Torta With Chocolate Chips

READY IN: 1hr 5mins


  • 1 34
    cups flour
  • 12
    teaspoon baking powder
  • 14
    teaspoon salt
  • 10
    ounces butter, softened
  • 1
    cup sugar
  • 5
    large eggs
  • 2
    teaspoons lemon zest (from 1 lemon)
  • 1
    teaspoon almond extract
  • 2
    cups almond flour (or meal, or finely ground almonds)
  • 1
    cup semi-sweet chocolate chips
  • 12
    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 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 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.