Torta paradiso
Source: https://www.meranermuehle.it/rcp_recipe/torta-paradiso
Total time
20 Minutes
Baking/cooking time
45 Minutes
Difficulty
easy
Ingredients
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 |
Preparation
- 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.
- Conclude by folding the batter with a spatula to ensure a homogeneous distribution of the ingredients.
- Pour the batter into a 20 cm cake tin that has been previously buttered and floured.
- 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_glutenfree
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
€2.50
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