The Paradise Cake is a leavened dessert of Lombard origin with a soft dough suitable for breakfast or as a snack. The ingredients are simple, but the high presence of butter and eggs makes this cake very rich and caloric, explaining its deliciousness. By reading the ingredient measurements, you’ll notice the same quantity among powders, butter, and sugar, practically a pound cake. For this preparation, I followed the recipe of Paradise Cake by Iginio Massari, and if you decide to make it, know that it’s perfect in every way, sweet enough, and so fluffy that it almost melts in your mouth. You can choose to prepare it in a springform pan like mine or rectangular, and once baked, cut it into many snacks that can be filled with cream.
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Difficulty: Easy
Cost: Cheap
Preparation time: 30 Minutes
Portions: 10 People
Cooking methods: Electric oven
Cuisine: Regional Italian
Region: Lombardy
Seasonality: All seasons

482.40 Kcal

calories per serving

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Energy 482.40 (Kcal)
Carbohydrates 52.01 (g) of which sugars 32.67 (g)
Proteins 5.31 (g)
Fat 29.20 (g) of which saturated 17.33 (g)of which unsaturated 10.49 (g)
Fibers 0.38 (g)
Sodium 104.02 (mg)

Indicative values for a portion of 128 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

9 oz clarified butter (soft)
9 oz powdered sugar
1/2 tsp fine salt
1 vanilla pod
1 tsp lemon zest (grated)
1 tbsp limoncello
7 oz egg yolks
3.5 oz potato starch
5 oz all-purpose flour
1 tsp baking powder
5 oz eggs
1.8 oz sugar
1/3 cup powdered sugar (for the surface)

Tools

Electric Whisk
Grater
Bowls
Spatula
Springform Pan 9.5 inches

Steps

Before starting, preheat the oven to 320°F in static mode.

In a bowl, beat the softened butter, powdered sugar, salt, vanilla seeds, grated lemon zest, and limoncello with an electric whisk (or stand mixer). Start incorporating the egg yolks, alternating with the sifted powders, flour, potato starch, and baking powder.
Continue like this until finishing the yolks and powders. In another bowl, beat the whole eggs with the sugar for 10 minutes until they become creamy.
Gently mix the two masses using a spatula. Pour the batter into a buttered and floured 9.5-inch nonstick springform pan. Bake the cake at mid-height for about 45 minutes. (I didn’t use the toothpick test, I turned off the oven leaving the cake inside for an additional 5 minutes with the door ajar). Remove from the oven and let it cool. Turn it over onto a nice plate and once cool, sprinkle the Paradise Cake by Iginio Massari with powdered sugar.