Ingredients

  • Extra fine 00 flour 180g
  • Corn flour 95g
  • SpinneysFOOD Fine Sea Salt ½ tsp
  • Baking powder 1½ tsp
  • SpinneysFOOD Salted Butter 120g, at room temperature
  • SpinneysFOOD Fine Grain White Sugar 200g
  • Lemon 1
  • Vanilla extract 1 tsp
  • Large SpinneysFOOD Organic Free-Range Eggs 4, at room temperature
  • SpinneysFOOD Super Fine Icing Sugar For dusting
  • Whipped cream To serve, optional
  • Fresh seasonal fruit To serve, optional

Nutrition (Per serving)

  • Calories 368
  • Fat 15.5g
  • Saturates 8.6g
  • Protein 5.6g
  • Carbs 53.1g
  • Sugars 25.7g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Lemon torta paradiso

Italian 20 Mins Prep · 45 Mins Cook


  1. Preheat the oven to 180°C, gas mark 4. Grease and line the base and sides of a 23cm springform cake tin with baking paper.
  2. Sift together the flour, corn flour, salt and baking powder. Set aside.
  3. Cream the butter and sugar together in a stand mixer fitted with a paddle attachment for 8 minutes until very light. Grate the lemon zest directly into the butter mixture and add the vanilla and eggs then mix well. Scrape down the sides of the bowl to make sure everything is incorporated.
  4. Add the dry ingredients and mix until just combined – be careful not to overmix.
  5. Pour the batter into the springform tin and tap the tin firmly on the counter to break any large bubbles.
  6. Bake for 40-45 minutes, until the top is golden brown, and springs back when gently pressed with a fingertip. Allow to cool in the tin before unmoulding.
  7. Dust generously with icing sugar and serve.