Business Private
torta-paradiso-melina perr-molino-merano

Torta paradiso

Total time
20 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
45 Minutes


For 1 cake (20 cm)

200 g Butter
200 g Powdered sugar
4 Eggs
140 g Rice flour bio glutenfree
60 g Potato starch glutenfree
8 g Baking powder
q.s. Grated zest of one lemon
q.s. Grated zest of one orange
1 teaspoon Vanilla extract


  1. In a bowl, place softened butter, powdered sugar, grated lemon zest, grated orange zest, and vanilla extract. Beat the ingredients with an electric mixer until a creamy mixture is obtained. Add the eggs one at a time, continuing to beat. Gradually incorporate the rice flour, potato starch, and sifted baking powder, continuing to mix with the electric mixer.
  2.  Conclude by folding the batter with a spatula to ensure a homogeneous distribution of the ingredients.
  3.  Pour the batter into a 20 cm cake tin that has been previously buttered and floured.
  4.  Bake in a preheated oven at 170°C for approximately 45 minutes, conducting the toothpick test to ensure the cake is fully cooked.

In collaboration with @perr.melina

Rice flour bio glutenfree
La farina di riso biologica senza glutine del Molino Merano è ideale per prodotti da forno dolci e salati in combinazione con altre farine. Grazie al suo aroma delicato, si possono addensare anche salse e zuppe. È particolarmente adatto a chi evita il glutine nella dieta quotidiana.

400 g