A Simple Easter Cake

Growing up Easter was generally a large gathering and family celebration - either a brunch or picnic in the pasture with the extended family after mass. I’m not religious despite being brought up in a Catholic family and attending Catholic school, but I do appreciate the sentiment of the Easter holiday…renewal, new life, and brimming optimism in every step. The flowers, soft pastels, and sweet little touches that Easter is so often synonymous with I find endearing. And I shall find any excuse to cook and bake something that reflects that sentiment!

This is traditionally called a Torta Paradiso in Italy. It is simple, pure, and delicate that reflects the purity of the holiday. It is equally delicious on any occasion mind you, but I think it’s a pretty and delicious cake to serve for a sunny Easter morning. And the name seems fitting given that I’m in Maui! I hope you enjoy this one - it couldn’t be simpler for a low key family get together.

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Torta Paradiso

Ingredients:

4 eggs, whites and yolks separated and at room temperature

1 cup granulated white sugar

8 tablespoons unsalted butter, softened to room temperature

1 tablespoon vanilla extract

1 heaping teaspoon freshly ground star anise

zest of 1 large lemon

1 cup all-purpose flour

1/2 cup corn starch

1/4 teaspoon kosher salt

1 tablespoon baking powder

powdered sugar for dusting

Preheat the oven to 350 F degrees and gather and lightly grease a 9” round baking tin.

Begin by adding the 4 egg whites to a stand mixer with a whisk attachment. Beat the eggs on high speed for 2-3 minutes until they are frothy and light.

Slowly add the sugar a little bit at a time while whisking on low speed until throughly incorporated. It should be light and still a little grainy.

Add chunks of the butter to the mix, slowly whisking it in until it is well incorporated into the eggs and sugar. It will be creamy and light at this point.

Continue to add the yolks, vanilla extract, anise, and lemon zest, whisking them in just until they are well distributed.

In a large mixing bowl, combine the flour, corn starch, kosher salt, and baking powder.

Sift the dry ingredients into the batter, this is crucial to prevent lumps in the final bake.

Continue to whisk the batter together, scraping down the sides of the bowl to fully incorporate the dry ingredients. You can also do this step by hand or switching in the paddle attachment.

Pour the batter into the prepared baking tin and bake for 30-35 minutes until golden brown and when an inserted toothpick comes out clean. Tent it with aluminum foil if the top is beginning to brown too quickly.

Allow the cake to rest for 10 minutes before removing it from the tin to cool completely on a wire rack.

Once cooled, generously dust with powdered sugar and decorate with spring blooms or citrus blossoms.

You can also double this recipe and fill it with a simple whipped cream as I did in the photo above. If you do, be sure to even off the domes of the tops so that they are even and flat, top and bottom.

For the whipped cream, I’d prefer to use either anise extract or vanilla bean paste.

1 cup heavy whipping cream

1/2 cup powdered sugar

1 tablespoon anise extract

In a chilled mixing bowl, add the cream and whisk on high speed until it begins to firm up and thicken slightly, about 3 minutes.

Add the sugar and anise extract and continue to whisk on high speed until it turns into a pillowy yet firm consistency with soft peaks. (If it is a very hot day, you can stabilize it further with a tablespoon of corn starch added in with the sugar.)