Description
A tender, cloud-like Italian almond-scented cake adapted to be fully gluten-free, with a golden crust, light moist crumb, and a bright hint of lemon zest. Perfect dusted with powdered sugar and served with berries or cream.
Ingredients
Scale
- 1 cup (120 g) Gluten-Free All-Purpose Flour
- 1/4 cup (30 g) Cornstarch
- 1/2 cup (115 g) Unsalted Butter, softened
- 4 large Eggs, room temperature
- 3/4 cup (150 g) Granulated Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- Zest of 1 Lemon
- Pinch of Salt
- Powdered Sugar for dusting
Instructions
- Preheat Your Equipment: Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) springform pan.
- Combine Ingredients: In a large bowl, cream together the softened butter and granulated sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest. In a separate bowl, sift together the gluten-free flour, cornstarch, baking powder, and salt.
- Prepare Your Cooking Vessel: Ensure the springform pan is well greased and the base is lined with parchment for easy release. This helps the delicate cake keep its shape.
- Assemble the Dish: Gently fold the dry ingredients into the wet mixture using a spatula, folding just until combined and airy. Do not overmix. Pour the batter into the prepared pan and smooth the top evenly.
- Cook to Perfection: Bake in the preheated oven for 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Baking time may vary slightly by oven.
- Finishing Touches: Let the cake cool in the pan for 10 minutes, then release the springform and transfer the cake to a wire rack to cool completely. Dust generously with powdered sugar before serving.
- Serve and Enjoy: Slice into 8 wedges and serve with tea, coffee, fresh berries, or a dollop of whipped cream. Enjoy each light, airy bite.
Notes
- Sift the flour and cornstarch to keep the crumb light and free of lumps.
- Use room-temperature eggs and butter for better emulsification and volume.
- For an extra airy texture, separate the eggs and fold in whipped egg whites at the end.
- Do not open the oven door during the first 20 minutes to prevent the cake from collapsing.
- Store in an airtight container at room temperature for up to 3 days or freeze slices wrapped for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: 230
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg
Keywords: Torta Paradiso, gluten free cake, Italian cake, fluffy cake, lemon zest, springform cake