Almond Torta with Chocolate Chips
This past weekend, I traded suburban life for country life. It was just what I needed. No chores. No errands. No busyness.
My in-law's have a country house in a small town just an hour's drive west of Houston. It's their weekend retreat and has been the new gathering place for family holidays and weekends for the past five years.
Twice a year, my mother-in-law, Eleanor, sister-in-law, Lynn and I shop the Roundtop Antique Fair together. The Fall show was this past weekend. I've missed the last two shows, so I was thrilled to go again this year. I needed my antiquing fix!
There were vintage buttons {I wanted to buy them all!}...
...and old cameras perched atop old furniture...
...a beautiful carousel horse from an amusement park in New York that I so desperately wanted to take home with me...
...and plenty of pretty vintage kitchen items, some of which became my treasures to bring home with me.
There was also a big party. It's hosted every year by Eleanor at the country house. It's a ladies-only party and Lynn and I are always invited. It's a blast every time. Eleanor does all the cooking and decorating. Her table setting is different every year. Here is this year's:
And look at this adorable "blinged-out" pumpkin! One of Eleanor's friends made it and brought it as a hostess gift. What a fun idea! It adorned our dessert table and was the talk of the party.
I usually go out a few days early to help Eleanor with the cooking and preparations for her parties, but since I wasn't able to do that this year, I brought a dessert. This almond "torta" with chocolate chips.
I first heard of this recipe as I was watching an episode of "Lidia's Italy" and I loved the simplicity of the recipe. I was also intrigued by the fact that one of the ingredients in the cake is almond flour--an ingredient I've always wanted to try.
There is nothing complicated about this recipe. A springform pan is butterd and floured. Dry ingredients are sifted together. Butter and sugar are creamed until fluffy. Eggs and vanilla extract are added. Dry ingredients meet wet ingredients to form a thick, smooth batter. Finally, semi-sweet chocolate chips are folded in.
With two and a half sticks of butter and five eggs, this cake is certainly rich. The almond flour gives it more density, which you will notice when you pick up the cake to release it from the springform's snug ring. However, the richness is more in the texture than it is in the flavor {and I don't mean that in a bad way!}. The almond flour gives this cake a tighter crumb that holds together but melts in your mouth once you take a bite. There is only one cup of sugar in this recipe, so it's not an overly sweet dessert. The remarkable ingredient is lemon zest, which brightens the flavor of this cake with it's citrusy perfume. It's the best part of this cake because it's unexpected. Semi-sweet chocolate chips studded throughout the cake add just a hint of extra sweetness. As the cake bakes, the edges, top and bottom brown and take on a faint caramelized flavor. It sounds like there is a lot going on in this cake, but it's all very subtle and the flavors blend harmoniously rather than compete with each other.
This was the perfect cake to serve a large crowd because a small wedge is just enough to satify your sweet tooth. I dusted the top of the cake with powdered sugar to make it look festive, but you can also serve this cake with a dollop of whipped cream if you want to be extra decadent.
This dessert was not only the perfect ending to our party dinner, it also marked the end of a perfect weekend.
Almond Torta with Chocolate Chips
Adapted from Lidia Cooks from the Heart of Italy2 1/2 sticks (10 ounces) unsalted butter, softened at room temerature, plus 1 T. to butter the pan
1 3/4 cups all-purpose flour, plus more to dust the pan
1/2 tsp. baking powder
1/4 tsp. salt
1 cup granulated sugar
5 large eggs
Finely grated zest of 1 lemon
1 tsp. pure almond or vanilla extract
2 cups almond flour {also labeled as "almond meal"}
1 cup semi-sweet chocolate chipsRecommended tools: A 10-inch springform pan; an electric stand mixer
Preheat oven to 350 degrees.
Butter the springform pan with 1 tablespoon of butter, then dust with about 1 tablespoon of flour. Set aside.
Sift together the all-purpose flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium-high speed until light and fluffy {about 2 minutes}. Lower the speed to medium and add the eggs, one at a time, mixing in each egg thoroughly before adding the next. Scrape down the sides of the bowl as necessary using a rubber spatula. Note: As you add the eggs, the mixture may look slightly curdled in texture--this is normal. Mix in the lemon zest and extract, then raise the mixer speed back to medium-high and beat the batter for 1 minute until very light in color and texture.
On low speed, mix in half the flour mixture and beat just until it is incorporated into the batter. Mix in half of the almond flour and beat just until it is incorporated. Scrape down the sides of the bowl as necessary. Mix in the remaining flour mixture and almond flour and once it has all been incorporated, beat the mixture briefly over medium speed until the batter is smooth. On low speed, add in the chocolate chips until they are evenly distributed throughout the batter.
Transfer the batter to the prepared springform pan and spread it out in an even layer using a rubber spatula. The batter will be quite thick but still spreadable. Bake the cake for about 45 minutes--rotating the pan halfway through the baking time--until the cake is a golden brown on top and a cake tester inserted into the middle of the cake comes out clean.
Cool the cake in the springform pan set on a wire rack for 15 minutes. To unmold the cake, run the blade of a knife around the edge of the cake, then unlatch the side ring. Cool the cake completely before serving. Dust the cake with powdered sugar and cut into wedges for serving.
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I have heard so much about this antique fair. One of these years when I am back in TX I'll have to check it out. Love picking up vintage dishes. Cake sounds delish!