8 ounces softened butter (2 sticks) plus more for pan
1¾ cups all-purpose flour, plus more for pan
½ teaspoon baking powder
¼ teaspoon salt
1 cup sugar
5 large eggs
2 teaspoons finely grated zest of lemon
1 teaspoon pure almond extract
2 cups almond flour
1 cup semisweet chocolate chips
½ cup thin sliced blanched almonds
Butter and flour the bottom and sides of a 9 inch springform pan. Preheat oven @ 350 degrees.
Sift together the all-purpose flour, baking powder, and salt and set aside.
In the mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, mixing each in thoroughly. Beat in the lemon zest and almond extract, then raise the speed to high and beat the batter until very light.
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. Fold the chocolate chips in just until evenly distributed.
Pour 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 1 hour or until toothpick inserted comes out dry.
Cool the cake completely before serving. Cut it in wedges, and dust with confectioners sugar, a dab of whipped cream or ice cream. Yum!