1 ¼ cup butter, softened
4 eggs (whole)
4 egg yolks
1 ¼ cup sugar
grated zest of 1 lemon
1 cup Italian organic 00 soft wheat flour, sifted
2 teaspoons baking powder
2/3 cup potato starch
icing sugar, to dust
Beat the softened butter until it becomes light and creamy, then beat in the eggs and the egg yolks, continue to blend until it is smooth and creamy.
Beat in the sugar and lemon zest, then mix in the organic flour, baking powder and potato starch until it is smooth and soft.
Preheat the oven to 350F.
Grease and flour a 9- or 10-inch cake tin, then gently pour the mixture into it, smoothing it until level.
Bake for about 40 minutes, or until it is no longer gooey inside; a cake tester comes out clean.
Remove from oven and leave to cool.
When you are ready for paradise, dust with icing sugar and serve on attractive cake plate.
This traditional Italian cake, from the Lombardy region, is made with eggs, butter, flour—and potato starch, which gives the cake a unique texure. The recipe dates back to 1800, created by Enrico Vigoni, a pastry chef from Pavia. It became popular almost immediately–its curious name “Paradise Cake” coming from the enthusiasm of a noblewoman who, upon tasting the cake, exclaimed “This cake is Paradise“.