Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Lemon torta paradiso

Italian 20 Mins Prep · 45 Mins Cook

Preheat 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.