Torta Paradiso
Italian soft and tender cake with, light, airy texture and citrusy flavors.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Cup Unsalted soft butter ((226g))
- 1 1/4 Cup Sugar ((250g))
- 1 Tablespoon Lemon and orange zest (about one lemon and half an orange)
- 4 Large Eggs, at room temperature
- 2 teaspoons Vanilla bean paste
- 1 1/4 Cup '00' flour ((150g))
- 1/2 Cup Potato starch ((75g))
- 2 teaspoons Baking powder
- 1/4 Cup Powdered sugar ((30g))
Instructions
- 1
Preheat the oven to 325F (160C), grease the bottom of one nine-inch pan, and line with parchment paper.
- 2
Sift the flour, potato starch, and baking powder in a medium bowl.
- 3
In a bowl of a standing mixer fitted with the paddle attachment, beat the sugar, zest and butter on medium-high speed until light and fluffy, about 4-5 minutes.Scrape the bottom and sides of the bowl 2-3 times during the mixing time.
- 4
With the mixer on medium-high speed, add the eggs, one at a time, waiting for each egg to fully incorporate before adding the next. Scrape the bottom and sides of the bowl between each addition.
- 5
Mix in the vanilla bean paste.
- 6
Stop the mixer, sift the dry ingredients over the butter and egg mixture, then mix on low to fully incorporate.
- 7
Use a rubber spatula to scrape the bottom of the bowl and make sure there are no unmixed eggs and flour, then evenly spread the batter into the prepared pan.
- 8
Bake for 40-45 minutes until the top of the cake is golden brown and a toothpick comes out dry from the center of the cake. A few moist crumbs are ok.
- 9
Remove from the oven and let the cake cool completely on the pan before inverting it to your serving plate.
- 10
Dust with powdered sugar, and serve.