Originally from the Pavia, in Northern Italy, torta paradiso, or Italian paradise cake, is a light and airy cake with simple ingredients that combine to form a flavourful, finely textured crumb that almost melts in your mouth
| انشأ بواسطة | سبينس |
| وقت التحضير | 20 دقائق |
| وقت الطهي | 45 دقائق |
| عدد الأفراد | 8 |
| مطبخ | الإيطالي |
| النظام الغذائي | نباتي |
| إرشادات التحضير | وصفة متوسطة السهولة |
| سعرات حرارية | 368 |
| دهون | 15.5g |
| المشبعة | 8.6g |
| بروتين | 5.6g |
| الكربوهيدرات | 53.1g |
| السكريات | 25.7g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFPreheat the oven to 180°C, gas mark 4. Grease and line the base and sides of a 23cm springform cake tin with baking paper.
Sift together the flour, corn flour, salt and baking powder. Set aside.
Cream the butter and sugar together in a stand mixer fitted with a paddle attachment for 8 minutes until very light. Grate the lemon zest directly into the butter mixture and add the vanilla and eggs then mix well. Scrape down the sides of the bowl to make sure everything is incorporated.
Add the dry ingredients and mix until just combined – be careful not to overmix.
Pour the batter into the springform tin and tap the tin firmly on the counter to break any large bubbles.
Bake for 40-45 minutes, until the top is golden brown, and springs back when gently pressed with a fingertip. Allow to cool in the tin before unmoulding.
Dust generously with icing sugar and serve.
