Torta Paradiso al limone


Torta Paradiso al limone

Ingredients for the cake:

3 eggs

1 cup sugar (180 grams)

pinch of salt

zest of one lemon

3/4 cup plain or lemon flavored Greek yogurt (125 grams)

1/4 cup plus 2 Tablespoons vegetable oil (60 grams)

1 3/4 cup flour (200 grams)

1 tablespoon baking powder (1 bustina lievito per i dolci) 

1 tsp. vanilla

for the filling:

juice and peel of two lemons - (this makes a very lemony filling. If you like it less tart, use one lemon only)

1 1/2 Tablespoons butter (20 grams)

1/2 cup sugar (100 grams)

2 eggs

1/2 cup whipping cream 


blueberries - enough to cover the middle

confectioner's sugar - to dust over the top



Beat the eggs, sugar and salt together until fluffy. Add the lemon peel, yogurt, oil, flour, baking powder and vanilla and beat until combined, a couple of minutes.

Pour into a 8 or 9" prepared cake pan (buttered and a dusting of flour.)

Bake at 320 degree Fahrenheit (160 degrees Celcius) for 35-40 minutes.


For the filling, place the juice and lemon peel, plus the butter and sugar into a saucepan. Simmer until the sugar dissolves and the butter melts. Add the two whole eggs and cook for a couple of minutes over low heat until it thickens enough to coat a spoon. (Be careful, it's easy to overcook and for the eggs to curdle.) Strain through a sieve and let cool, covering with a piece of plastic wrap directly over the curd, to avoid a "skin." Whip the cream until the point just after soft peaks start to form (but not too much or you'll have butter!) Fold the cream into the lemon curd.

Cut the cake into two sections. Spread the lemon cream over the bottom half, then fill with a layer of blueberries. Cover with the top layer of cake, and dust everything with powdered sugar.

Decorate with more berries and a sprig of mint.