Paradise Cake (Torta Paradiso)
Torta Paradiso Say it: TOR-tah pah-rah-DEE-zoh
Torta Paradiso is a soft, golden cake from Pavia in Lombardy, known for its airy crumb and delicate vanilla-lemon perfume. It is an everyday cake, served at breakfast or with afternoon coffee, often simply dusted with powdered sugar. The mixture of butter, eggs and a generous amount of potato starch gives it a tender, almost melting texture that stays moist for days. Its name means 'paradise cake', a fitting description for such a simple, comforting bake.
Paradise Cake (Torta Paradiso)
Torta Paradiso
Pronounced TOR-tah pah-rah-DEE-zoh
- Serves
- 8
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Cake
To finish
Method
Preheat the oven to 340°F (170°C). Line the bottom of a 9-inch (23 cm) round springform pan with parchment and grease the sides with a little of the measured softened butter.
Whisk together the flour, potato starch, baking powder and salt in a bowl.
Beat the butter and granulated sugar until pale and fluffy, about 4-5 minutes. Add the egg yolks one at a time, beating well after each, then beat in the vanilla and lemon zest.
Fold the dry ingredients into the butter mixture in three additions, stopping as soon as each addition is just incorporated; the batter will be fairly stiff.
In a clean bowl, whip the egg whites to soft, drooping peaks. Fold them into the batter in three gentle additions, using a spatula and stopping when no white streaks remain.
Scrape the batter into the prepared pan and smooth the top. Bake on the middle rack for 35-40 minutes, until the top is golden and springs back when lightly pressed and a skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes, then release the sides and transfer the cake to a rack to cool completely.
Dust thickly with powdered sugar just before serving.
Regional variants
Modern versions sometimes add chocolate chips, cocoa powder, or a layer of pastry cream, but the classic Pavia cake is plain and dusted with powdered sugar.
Cook's notes
- For the lightest crumb, fold the egg whites gently in three additions and stop as soon as no streaks remain.
- Potato starch is the traditional key to the cake’s tender texture; weigh it rather than packing it into the cup.
- Let the cake cool completely before dusting, so the sugar stays dry and visible.
Serve with
Serve with espresso, cappuccino, or a glass of sweet wine, traditionally at breakfast or merenda.
Make ahead and storage
Keeps in an airtight tin at room temperature for 3-4 days; dust with powdered sugar just before serving.
