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Torta Paradiso Recipe

Recipe by Pedro M. A. Neves

Torta Paradiso is a light and airy Italian cake from Lombardy, known for its delicate crumb and subtle almond flavor. This elegant sponge cake rises high in the oven and has a tender, almost cloud-like texture that makes it perfect for afternoon tea or as a simple dessert. The cake's name means "Paradise Cake," reflecting its heavenly simplicity and refined taste.

Ingredients

• 200g (7 oz) all-purpose flour
• 200g (7 oz) cornstarch
• 150g (5.3 oz) unsalted butter, room temperature
• 150g (5.3 oz) granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 60ml (¼ cup) whole milk, room temperature
• Zest of 1 lemon
• 2 tablespoons powdered sugar for dusting

Instructions

1. Preheat your oven to 170°C (340°F). Grease a 20cm (8-inch) round cake pan and line the bottom with parchment paper.

2. Sift together the flour, cornstarch, baking powder, and salt in a medium bowl. Set aside.

3. Cream the softened butter and granulated sugar together in a large bowl using an electric mixer for 4-5 minutes until pale and fluffy.

4. Add the eggs to the butter mixture one at a time, beating well after each addition. Add the vanilla and almond extracts and lemon zest, and mix until fully incorporated.

5. Alternate adding the flour mixture and milk to the batter, beginning and ending with the flour mixture. Add in three additions of flour and two of milk, mixing on low speed until just combined after each addition.

6. Pour the batter into the prepared pan and smooth the top with a spatula.

7. Bake for 48-52 minutes until a toothpick inserted in the center comes out clean and the top is light golden. The cake should be springy to the touch.

8. Remove the cake from the oven and cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

9. Once completely cool, dust the top generously with powdered sugar just before serving.

Substitutions

• Replace cornstarch with an equal amount of potato starch for a slightly more delicate crumb.
• Use 100g (3.5 oz) ground almonds mixed with 100g (3.5 oz) flour instead of the all-purpose flour alone for a nuttier variation.
• Substitute the milk with almond milk for a dairy-free version.
• Replace the lemon zest with orange zest for a different citrus note.

Tips

• Room temperature ingredients are essential for this cake—cold eggs and butter will not incorporate properly and result in a dense crumb.
• Do not overmix the batter once you add the flour mixture; stir only until just combined to keep the cake light and airy.
• This cake keeps well in an airtight container for up to three days and actually improves slightly in flavor on the second day as the crumb sets.
• If the top begins to brown too quickly, loosely tent with aluminum foil for the last 15 minutes of baking.

Torta Paradiso originates from Pavia in Lombardy, northern Italy, and has been a beloved regional specialty since the 19th century. The cake is traditionally served plain or dusted with powdered sugar, allowing its delicate flavor and perfect texture to speak for itself—a hallmark of classic Italian dessert philosophy.

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