Torta Paradiso
Torta paradiso is a traditional Italian butter cake with a pillow soft, tender, light crumb and fine texture. It has a deliciously sweet crust and the flavors of lemon and vanilla. Topped with a blanket of powdered sugar, this Italian paradise cake can be eaten plain or dressed up with whipped cream and fresh seasonal fruit. Heavenly and delicious.
Servings 12 slices
Equipment
Ingredients
- 113 grams unsalted butter room temperature
- 200 grams granulated sugar
- lemon zest from 1 lemon
- 5 mL vanilla extract
- 4 large eggs
- 180 grams Extra fine 00 flour (see ingredient notes for details)
- 96 grams potato starch (Can substitute with corn starch - see ingredient notes for more details)
- ½ teaspoon kosher salt
- 1½ teaspoons baking powder
- powdered sugar for dusting on cooled cake
Instructions
- Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4) with rack in center of oven.
- Line the bottom and sides of a 9 inch (23 cm) springform pan with parchment paper. In order to get the paper to stick to the sides, grease the sides lightly with butter and press the parchment against the pan. (Don't skip this step, especially the sides, as the cake will stick and will not have a tidy outer edge).
- In a medium bowl, sift together flour, potato starch, salt and baking powder. Set aside.180 grams Extra fine 00 flour, 96 grams potato starch, ½ teaspoon kosher salt, 1½ teaspoons baking powder
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter. Beat at medium speed until light and airy. Add sugar and cream on medium-high speed until very light in color and texture, approximately 3-5 minutes. Scrape down the bowl and paddle attachment several times.113 grams unsalted butter, 200 grams granulated sugar
- Grate the lemon zest directly into the butter mixture. Add vanilla. Mix until incorporated.lemon zest, 5 mL vanilla extract
- Crack one egg into a small bowl and beat it lightly. Add to butter mixture and mix on medium low speed until mixture is fully emulsified and creamy. Scrape down the sides of the bowl and the paddle attachment. Repeat with remaining 3 eggs, beating each egg separately and adding to bowl one at a time. Scrape down bowl between each addition.4 large eggs
- Add dry ingredients and mix just until incorporated. Scrape down sides of bowl.
- Pour batter into prepared springform pan. Use a spatula to level the cake. Spin the pan back and forth a few times on the counter and rap it firmly twice to remove any large air bubbles from the batter.
- Bake for 40-45 minutes, until top is domed, golden brown, and springs back when pressed gently with a fingertip. (If indentations remain, bake a few more minutes).
- Cool on a rack for 10 minutes, then loosen springform and remove outer ring. Carefully place a platter upside down on the cake and flip it over. Remove springform base and parchment paper. Let cool upside down 15 minutes. Place back onto rack right side up to finish cooling.
- Once cake is fully cooled, place powdered sugar in a fine mesh sieve and dust entire cake with a generous layer. Transfer cake to a serving platter. Serve plain with coffee or tea, or dress up with whipped cream and fresh fruit.powdered sugar
Notes
Flour - 00 flour gives the cake a finer crumb, but all-purpose flour works well as a 1:1 substitute. If choosing between 00 flour and potato starch, prioritize the potato starch.
Potato starch - Cornstarch can be substituted 1:1, but potato starch produces a lighter, finer texture and flavor.
Powdered sugar decoration: Sift powdered sugar over the cake before you transfer it to a serving platter. You'll have a much nicer presentation without the extra powdered sugar on the plate.
Store the cake in an airtight container at room temperature for up to 3 days.
To freeze, wrap well in plastic wrap and place in an airtight container in the freezer for up to 3 months. To defrost, remove cake from container, unwrap plastic wrap, and place on a baking rack to defrost at room temperature.