Paradise cake

Name: Paradise cake - Leopoldina I.
Ingredients: 150 g flour; 150 g potato flour; 250 g butter; 250 g sugar; 2 eggs; 3 egg yolks; grated zest of one untreated lemon; 1 baking powder; powdered sugar

Dessert - Paradise cake by Leopoldina I. - Recipia

When I make this cake, I get straight to it: I take the butter out of the fridge earlier so it can soften. I usually have a 24 cm round cake pan on hand, which works best. I like to grease the pan with butter and sprinkle a bit of flour. The result is simple – a fluffy cake, just the right taste, with no hard-to-find ingredients. Quick Info Total time: about 1 hour and 10 minutes (including cooling) Preparation time: 20-25 minutes Baking time: 45 minutes (check towards the end, depending on the oven) Servings: 10-12 slices Difficulty: easy to medium Type: classic cake, for everyday dessert or simple occasions Ingredients 150 g all-purpose flour 150 g potato flour 250 g butter, at room temperature 250 g sugar 2 whole eggs 3 egg yolks zest of one lemon (untreated, if you can find it) 1 packet baking powder powdered sugar, for decoration Preparation method 1. Prepare a 24 cm round cake pan. Grease it well with butter and sprinkle flour, so the batter doesn’t stick. 2. Put the softened butter in a large bowl. Mix it with a wooden spoon until creamy. No need for a mixer, the spoon works just fine here. 3. Gradually add the sugar, mixing continuously. Don’t add it all at once – this way it melts more easily into the butter. 4. Incorporate the eggs one at a time. Mix well after each addition. Then add the 3 lightly beaten egg yolks and continue to homogenize. 5. Sift the all-purpose flour, potato flour, and baking powder. Add them to the butter and egg mixture. At this point, also add the lemon zest. 6. Mix everything with the wooden spoon, without overdoing it once the ingredients are combined. Just make sure there are no lumps. 7. Pour the batter into the prepared pan, leveling it gently. 8. Place the pan in a preheated oven at 180°C. Bake for about 45 minutes. From experience, I check towards the end with a toothpick – if it comes out clean, it’s done. 9. Remove the cake from the oven and let it cool completely in the pan or on a wire rack. 10. Once cool, sprinkle powdered sugar on top. Why I make this recipe often It’s the kind of simple dessert that doesn’t require much fuss. It’s quick to make, doesn’t need rare ingredients, and works for almost any occasion. The texture is fluffy, and the taste isn’t overly sweet. It keeps well for a day or two, so there’s no need to finish it immediately. Tips and variations Tips - The butter should be soft, not melted, otherwise, the sugar won’t incorporate well. - Use a wooden spoon; there’s no need for a mixer here, and the texture is better. - If your oven tends to brown things too much, you can put parchment paper at the bottom. Substitutions - Potato flour can be replaced with potato starch if you can’t find anything else. - For an extra flavor, you can add orange zest, but lemon remains classic. - Brown sugar doesn’t work as well, it changes the texture. Variations - If you want, add a handful of raisins or dried currants to the batter. - I don’t recommend adding nuts or fresh fruits, the recipe is designed to be airy. - You can make individual portions, but decrease the baking time by 10-15 minutes. Serving ideas - It’s great plain, with powdered sugar. - Alongside coffee or tea. - For an extra freshness, serve it with a bit of sweet cream. Frequently asked questions 1. Can I use only regular flour, without potato flour? You can, but the result will be denser and less crumbly. Potato flour gives a lighter texture. 2. Do I need to use a mixer? No. A wooden spoon is sufficient and even more suitable for this type of batter. 3. Can I reduce the amount of sugar? Yes, you can decrease the sugar by 30-40 g if you prefer a less sweet cake. The texture won’t change much. 4. Do I need to beat the yolks separately? It’s good to beat them a little with a fork, just to homogenize them, there’s no need to whip them. 5. Can the cake be frozen? The cake doesn’t freeze well, the texture changes upon thawing and can become soggy. Nutritional values Estimation for one slice (1/12 of the cake): Calories: ~300 kcal Fats: ~17 g Carbohydrates: ~34 g Proteins: ~4 g These are just estimates, they may vary slightly depending on the size of the eggs and how much powdered sugar you use at the end. Sugar and butter are the main sources of calories. Storage and reheating The cake stores well at room temperature, covered with a clean towel or foil, for up to 2 days. I don’t recommend storing it in the fridge, it becomes harder. It’s not suitable for reheating – it’s served at room temperature. The recipe is clear and straightforward, without complicated ingredients. It’s suitable for when you need something quick that always turns out well.

Preparation

Prepare a round baking pan of 24 cm. Grease it with butter and sprinkle flour over it. Mix the butter at room temperature with a wooden spoon until it becomes creamy. Gradually add the sugar and mix well. Add the eggs one by one along with the beaten egg yolks. Add the sifted flour, baking powder, and potato flour. Add the grated lemon zest. Stir with a wooden spoon. When the ingredients are well combined, pour the batter into the prepared pan. Place it in a preheated oven at 180 degrees for 45 minutes. It depends on the oven. Once cooled, sprinkle with powdered sugar.

Paradise cake

Preparation

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