La Torta Paradisio is a wonderful simple cake that always works. My eldest brother gave me the recipe a number of years ago after he had found it in a recipe book, possibly an Anna del Conte book, but I may be mistaken as the copy I have is handwritten. Nevertheless it a delicious, fluffy, lemony cake that is surprisingly filling - it must be from the potato flour and butter.
The last time that we had it was at Easter as I did not want to be making a complicated dessert after a rather heavy roast dinner. This cake was perfect. Served topped with icing sugar and a few strawberries on the side we all devoured our slices.
This cake also lasts quite well in a sealed container. I must admit that I have been rather strong willed in ensuring that it has lasted up to five days after being made and was still quite fresh.
Give this recipe a try you will be a convert as I was many years ago.
La Torta Paradisio
325g unsalted butter at room temperature
325g caster suger
3 x size 2 very fresh eggs
325g potato flour
3g / a generous 1/2 tsp cream of tartar
3g / a generous 1/2 tsp of bicarbonate of soda
3g / a generous 1/2 tsp of salt
the zest of one unwaxed lemon
butter and gluten free breadcrumbs or rice crumbs for the tin
icing sugar to finish
Pre-heat the oven to 150 degrees fan forced.
Cut the butter into small pieces and put these into a bowl - I use my food processor for this recipe. Add the sugar and mix together until blended.
Add one egg at a time to the butter/sugar cream, while leaving the mixer to run. Do not add a second egg until the first is completely mixed in.
Sift the potato flour with the cream of tartar, bicarbonate of soda and salt together and spoon into the butter cream with the processor running.
Add the lemon rind into the mixture and combine well.
Prepare a 25cm spring form tin by buttering generously and sprinkling the surface with gluten free breadcrumbs. Turn the tin upside-down and tap put the excess. Spoon the cake mixture into the tin and give the tin a jerk to settle the mixture.
Bake for 45 minutes or so until the a cake tester comes out clean and it has shrunk from the sides.
Unmold the cake and leave to cool on a wire rack.
Sprinkle the top with a generous layer of icing sugar before serving.
Enjoy!
monica@loveglutenfreeaustralia
