Butter-free Paradise cake: here’s the recipe!
Butter-free Paradise cake: soft and tasty
Equipment
- Electric whisk
- Bowl
- Spatula
- Cake mold
Ingredients
- 4 Eggs
- 200 g Sugar
- 120 ml Extra virgin olive oil or Preparato per Dolci in Olio Extra Vergine di Oliva alla Vaniglia Farchioni
- 100 g Potato starch
- 200 g Pastry flour
- 120 ml Warm water
- 1 sachet Baking powder
Instructions
- Crack the eggs into a bowl and separate yolks from whites.
- Beat the whites with half the sugar.
- Beat the yolks with the rest of the sugar.
- Add the extra virgin oil to the yolks while mixing
- Slowly stir in the hot water and keep mixing.
- Mix flour, starch and baking powder, sift them then add them to the yolks.
- Use a spatula to fold the beaten egg whites into the mixture with a soft movement from the bottom to the top.
- Pour the dough into a well-oiled and floured mold (24 cm Ø)
- Bake in a preheated static oven at 180° for about 45 minutes.
- When cool, dust with powdered sugar.
Butter-free Paradise cake: a few tips
This recipe is quite simple, but there are a few small tricks to be kept in mind:
- Take your eggs out of the refrigerator about 1 hour before starting your preparation: eggs at room temperature blend more smoothly with the other ingredients.
- Sift all the powder ingredients before adding them to the mix in order to prevent lumps in the dough.
- If you want your egg whites to whip up nicely, make sure that they are thoroughly separated from yolks and that no residue is left.
- Use a spatula to fold the whipped egg whites into the mix with a rotary motion from the bottom up: more air will be incorporated and the mix will be even fluffier!
Your butter-free Paradise cake will stay fresh for 4 to 5 days if you store it in a tin box… provided you don’t eat it all first!
Butter-free Paradise cake: Extra Virgin Olive Oil makes the difference
The absence of butter makes this recipe lighter and easily digestible.
In cakes, EVO oil fills two very specific purposes: it makes them healthier, and it makes them tastier. Substituting oil for butter is very simple: for every three parts of butter we need two parts of oil.
Why is extra virgin olive oil preferable to butter or seed oil?
- Unlike butter, EVO oil retains its organoleptic properties even at very high temperatures.
- Dough can incorporate more air and turns out softer and crumblier.
- Cakes stay fresh and fluffy longer (cakes made with butter dry out sooner).
- Unlike butter and seed oil, EVO oil does not weigh on the liver.
For our Paradise cake, we selected Preparato per Dolci in Olio Extra Vergine di Oliva alla Vaniglia Farchioni, a vanilla-flavored cold-extracted EVO oil, ideal to use instead of butter, seed oil or other flavors that are normally added to recipes.
Are you ready to get to work? Follow our tips, and you won’t go wrong!
