Torta Paradiso (Paradise Cake)

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  • Category All
  • Servings 8-10
  • Prep Time 45-60 min
  • Cook Time 40-45 min

This 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 flavours 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.

Our from-scratch dough and simple filling will make this Panzerotti recipe a hit in your house!
 
Supplies:

  • • The Quattro or Primo Wood Burning Pizza Oven
  • • 9 inch (23 cm) nonstick Springform Pan
  • • Parchment Paper for lining the base and sides of the Springform Pan
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    Ingredients:

  • • 130 grams (¼ cup + 3 tablespoons) All Purpose Flour
  • • 130 grams (¼ cup + 3 tablespoons) Potato Starch
  • • 200 grams (¾ cup + 2 tablespoons) unsalted butter, room temperature
  • • 250 grams (1 cup + 1 tablespoon) Icing Sugar
  • • 5 Egg yolks, room temperature
  • • 2 Large Whole Eggs, room temperature
  • • 1 large Lemon (for zest only)
  • • 3 grams (1 teaspoon) baking powder with vanilla
  • • 2 pinches of salt

    • Step 1.

      Fire up your Ciao Bella Pizza Oven. Aim for 350-360°F on the stones. You can check the temperature inside your oven quickly and easily using the built-in temperature thermometer gauge.

    • Step 2.

      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.

    • Step 3.

      In a medium bowl, add the butter, icing sugar, a pinch of salt, and the zest of one lemon. Beat at medium speed until light and airy. The mixture should be very light in colour and texture.

    • Step 4.

      Next, add your egg yolks to your butter mixture. Repeat with all 5 egg yolks, beating each egg separately and adding to the bowl one at a time. Scrape down the sides of the bowl between each addition.

    • Step 5.

      Once your egg yolks have been combined, add in 2 whole eggs. Beat each egg separately and add to the bowl one at a time. Scrape down the sides of the bowl between each addition.

    • Step 6.

      In a separate bowl, combine the flour, potato starch, and baking powder with vanilla.

    • Step 7.

      Sift the dry ingredients into the batter mixture little by little.

    • Step 8.

      Mix just until incorporated. Scraping down the sides of the bowl.

    • Step 9.

      Pour batter into the prepared Springform Pan. Use a spatula to level the cake. Spin the pan back and forth a few times on the counter and tap it firmly twice to remove any large air bubbles from the batter.

    • Step 10.

      Bake for 40-45 minutes, until the top is domed, golden brown, and springs back when pressed gently with a fingertip.
       
      If indentations remain, bake a few more minutes.

    • Step 11.

      Once baked, remove from the oven. Loosen the Springform Pan and remove the pan’s outer ring.

    • Step 12.

      Cool for 10 minutes, carefully place a plate upside down on the cake and flip it over. Remove Springform Pan base and parchment paper. Let cool upside down for 15 minutes.

    • Step 13.

      Once the cake is fully cooled, place it onto a serving platter right side up.

    • Step 14.

      Place powdered sugar in a fine mesh sieve and dust the entire cake with a generous layer.

    • Step 15.

      Serve plain with coffee or tea, or dress it up with whipped cream and fresh fruit!

    • Step 16.