Almond Cake Alla Mantovana

• 5 1/3 ounces (1 1/3 sticks) soft butter, plus more for the cake pan
• 2 tablespoons fine dry bread crumbs
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 3 1/2 ounces whole blanched almonds, toasted (about 2/3 cup)
• 1 1/4 cups sugar
• 1 large egg
• 4 large egg yolks
• Finely grated zest of 1 lemon (about 2 teaspoons)
• 1 teaspoon almond extract
• 2 tablespoons milk
• A 9-inch springform pan; a food processor; an electric mixer with paddle attachment

1. Arrange a rack in the center of the oven, and preheat to 350.
2. Butter the bottom and sides of the assembled springform pan, add the bread crumbs, and swirl them around to coat the insides well, tapping out the excess.
3. Sift together the flour, baking powder, and salt.
4. Pulse the almonds in the food-processor bowl until finely ground but not pasty, about twelve quick pulses.
5. In the mixer, cream the butter and sugar on high speed until light and fluffy, about 2 minutes.
6. Drop in the egg and yolks, one at a time, mixing well on medium speed, then scraping down the bowl.
7. Once all the eggs are in, add the lemon zest and almond extract, and beat on high speed for a minute or so, until very light.
8. On low speed, spoon in half the flour mix, and beat just to incorporate.
9. Beat in the milk, then the remaining flour mix.
10. Scrape the bowl, and beat briefly until smooth.
11. Finally, mix in the ground almonds for a few seconds to distribute them evenly through the batter.
12. Scrape the batter into the prepared pan, and spread it in an even layer.
13. Bake the torta for about 1 hour, rotating the pan after 30 minutes, until the cake is golden brown on top and a knife inserted in the center comes out clean and dry (its okay if a few moist crumbs stick to it).
14. Let the cake cool for 10 minutes on a wire rack.
15. Run a paring knife around the edge of the cake to loosen it from the pan, then open the spring and remove the side ring.
16. Cool the cake thoroughly before serving.
17. Wrap well to keep fresh for 2 to 3 days.
18. (In the morning, I like to warm a slice of torta to enjoy with my cappuccino.)

butter, bread crumbs, flour, baking powder, kosher salt, blanched almonds, sugar, egg, egg yolks, lemon, almond, milk, springform pan

Taken from www.epicurious.com/recipes/food/views/almond-cake-alla-mantovana-372261 (may not work)