Torta Paradiso Recipe

Italian soft and tender cake with, light, airy texture and citrusy flavors.

Course Dessert

Cuisine Italian

Keyword Torta Paradiso

Prep Time 20

Cook Time 45

Servings people

Preheat the oven to 325F (160C), grease the bottom of one nine-inch pan, and line with parchment paper.
Sift the flour, potato starch, and baking powder in a medium bowl.
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.
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.
Mix in the vanilla bean paste.
Stop the mixer, sift the dry ingredients over the butter and egg mixture, then mix on low to fully incorporate.
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.
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.
Remove from the oven and let the cake cool completely on the pan before inverting it to your serving plate.
Dust with powdered sugar, and serve.

Do not open the oven's door mid-baking, or else the cake with the sink at the center.
Store the cake covered at room temperature for up to three days. To freeze, wrap the cake with plastic wrap, place it in a plastic bag, and freeze it for up to three months. When ready, remove from the freezer, unwrap, and allow the cake to reach room temperature.
Top the cake with whipped cream and berries, or slice it into two layers and fill.
The '00' flour gives the cake its high volume and tender crumb. But if you don't have it available, use all-purpose flour (increase it to 1 1/2 cups, 180g).