Ingredients

makes a 10-inch cake, serving 10 or more

　　10 ounces (2 1/2 sticks) soft butter, 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

　　Finely grated zest of 1 lemon (about 2 teaspoons)

　　1 teaspoon pure almond extract

　　2 cups almond flour or almond meal (see Sources, page 387)

　　1 cup semisweet chocolate chips

　　1/2 cup sliced blanched almonds, lightly toasted

　　

RECOMMENDED EQUIPMENT

A 10-inch springform pan; an electric mixer with paddle attachment

　　

Step 1

Butter and flour the bottom and sides of the springform pan. Arrange a rack in the center of the oven, and heat to 350°. Sift together the all-purpose flour, baking powder, and salt.

　　

Step 2

In the mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. 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. 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.

　　

Step 3

On low speed, mix in half of the sifted flour mixture, beating just until it is incorporated; beat in half the almond flour. Scrape the bowl, and mix in the remaining all-purpose flour and remaining almond flour. Beat briefly on medium to a smooth batter, then, again on low speed, mix in the chocolate chips just until evenly distributed.

　　

Step 4

Scrape the batter into the prepared pan, and spread it in an even layer. Scatter the sliced almonds all over the top. Bake the torta 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.

　　

Step 5

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 in wedges, and dust with confectioners’ sugar or accompany with whipped cream, ice cream, or zabaglione.

　　

Desserts with Almonds

Step 6

In Liguria, nuts are used in all kinds of dishes: pestos, condiments, vegetable dishes, braises, and stews. Certainly desserts are no exception, as exemplified by these two wonderful baked treats—a buttery chocolate-chip cake, and a large jam-filled tart—that get great taste and texture from almonds. 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.

　　

Step 7

Almond flour (or almond meal) may not be readily available, so buy or order it ahead of time from a specialty-food vendor. 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). Process the almonds until they become a flour.

　　

Step 8

These are both versatile sweets, and can be enjoyed plain or fancy. 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. For more formal occasions, either dessert will be fabulous sliced in wedges and flanked with whipped cream, ice cream, or zabaglione. (These both keep well for several days, or can be frozen successfully. When company comes unexpectedly, just pop the cake or tart in a hot oven and it comes back as if just baked.)

　　Lidia Cooks from the Heart of Italy by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2009 Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Published by Knopf Doubleday Publishing Group. All Rights Reserved.Lidia Mattichio Bastianich is the author of four previous books, three of them accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia (among others), and she lectures on and demonstrates Italian cooking throughout the country. She lives on Long Island, New York.Tanya Bastianich Manuali, Lidia’s daughter, received her Ph.D. in Renaissance history from Oxford University. Since 1996 she has led food/wine/art tours. She lives with her husband and children on Long Island.