Torta Paradiso is a traditional Italian cake that lives up to its name—“Paradise Cake.” Light, fluffy, and delicately sweet, it’s often enjoyed with a dusting of powdered sugar or a layer of cream. This version features a soft sponge base infused with lemon zest and vanilla, topped with a smooth lemon cream that adds brightness and elegance. The golden crust contrasts beautifully with the creamy topping, making it a showstopper for gatherings or afternoon tea. With simple ingredients and a straightforward method, this cake is easy to master and impossible to forget. It’s the kind of recipe you bring home from Italy and teach everyone you love.
🧄 INGREDIENTS:
For the Sponge Cake:
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 5 large eggs
- 2 cups all-purpose flour
- ½ cup cornstarch (for lightness)
- 2 tsp baking powder
- ¼ tsp salt
- Zest of 2 lemons
- 1 tsp vanilla extract
- ½ cup whole milk (or almond milk for a wellness twist)
For the Lemon Cream Topping:
- 1 cup heavy cream
- ½ cup mascarpone cheese (or thick yogurt)
- ¼ cup powdered sugar
- 2 tbsp lemon juice
- Zest of 1 lemon
- Optional: ¼ tsp turmeric (for golden color and anti-inflammatory benefits)
🍳 INSTRUCTIONS:
1. Prepare the Cake Batter:
Preheat oven to 175°C (350°F). Grease and line a rectangular baking dish.
In a large bowl, cream butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each addition.
Sift together flour, cornstarch, baking powder, and salt. Gradually add to the butter mixture, alternating with milk.
Stir in lemon zest and vanilla extract. Mix until smooth but do not overbeat.
2. Bake the Cake:
Pour batter into the prepared dish and smooth the top. Bake for 35–40 minutes or until golden and a toothpick inserted comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack. Once cooled, slice into squares.
3. Make the Lemon Cream:
In a chilled bowl, whip heavy cream until soft peaks form. Add mascarpone, powdered sugar, lemon juice, zest, and turmeric if using.
Continue whipping until thick and spreadable. Chill for 30 minutes to set.
4. Assemble the Cake:
Spread a generous layer of lemon cream over the cooled cake squares. Garnish with lemon zest, edible flowers, or mint leaves.
Serve chilled or at room temperature. The contrast between the fluffy sponge and creamy topping is divine.
🌿 WELLNESS NOTES:
- Lemon zest and juice offer vitamin C and digestive benefits.
- Mascarpone or yogurt adds probiotics and creaminess.
- Turmeric enhances color and supports joint health.
- Almond milk provides a dairy-free alternative with healthy fats.
🍽 SERVING SUGGESTIONS:
- Serve with espresso or herbal tea for a true Italian experience.
- Pair with fresh berries or a drizzle of honey.
- Wrap individual squares in parchment for gifting—your friends will thank you again.
Would you like a version with ginger or aloe vera next? Or perhaps a gluten-free adaptation using almond flour? I’d love to keep building recipes that reflect your joy and generosity.