Butter-Free Torta Paradiso

The Torta Paradiso is a soft and light Italian traditional dessert, typically made with a generous amount of butter. However, I can offer you a butter-free version, substituting it with another ingredient like yogurt or oil. Here’s an alternative recipe for making Butter-Free Torta Paradiso:

Ingredients

• 200 g of sugar
• 3 large eggs at room temperature
• 200 g of 00 flour
• 100 g of potato starch
• 1 sachet of baking powder
• 120 g of whole white yogurt or seed oil (such as sunflower or corn)
• Grated zest of 1 untreated lemon
• A pinch of salt
• Icing sugar for decoration

Preparation

1. Preheat the oven to 180 °C and prepare a cake tin by buttering and flouring it, or if you prefer to use parchment paper, to avoid adding extra fats.
2. In a large bowl, beat the eggs with the sugar until you have a fluffy and foamy mixture.
3. Add the grated lemon zest and a pinch of salt, mixing gently.
4. Separately, sift the flour, potato starch, and baking powder.
5. Start incorporating the dry ingredients into the egg and sugar mixture, alternating with the yogurt or oil, until a smooth batter is obtained.
6. Pour the mixture into the prepared tin and level with a spatula.
7. Bake the cake for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Remove the cake from the oven and let it cool completely before removing it from the tin.
9. Once cool, dust with icing sugar to decorate.

Curiosity

The Torta Paradiso owes its name to its “heavenly” texture, that is, extremely soft and light. The original version uses butter, but this butter-free variant is ideal for those looking for a lighter alternative or for those who have intolerances or choose to avoid dairy products.