The English Post

Gluten free Paradiso cakes

Written by Veronica Lavenia

Gluten free Paradiso cakes are a match made in heaven.

Of Lombard origin, the legend says that “Paradiso” (Paradise) cake was invented by a priest of the Certosa of Pavia, North of Italy. The cake was so good that, once tasted by the other priests, they gave it the name of “Paradise”.

In 1878, the pastry chef Enrico Vigoni, owner of a bakery that still exists in Pavia, a town near Milan, picked up the recipe and made it famous throughout Italy.

My gluten-free version, made with rice flour and corn starch (corn meal-corn flour), is a softness to be enjoyed at any time of the day but quietly, very quietly. Take some time for you and for this little piece of heaven.

Gluten free Paradiso cakes: Ingredients

Serves 6-8

80 ml (3 fl oz) mild extra-virgin olive oil (or 100 ml-3½ fl oz organic cold-pressed sunflower oil)

150 g (5 oz) light brown sugar

4 large organic free range eggs

3 tablespoons fresh cream

250 g (9 oz) white rice flour, sifted

50 g (2 oz) corn-meal-cornflour, sifted

2 teaspoons organic baking powder

Zest of 1 organic lemon

Icing sugar, to taste (optional)


Gluten free Paradiso cakes: Method

  1. Knead the olive oil with light brown sugar. Add the egg yolks, stirring constantly and the fresh cream.
  2. Add the flour, baking powder, lemon zest, mixing thoroughly.
  3. Whip the eggs whites until stiff and add them to the mixture from the bottom upwards.
  4. Pour the mixture into small molds, greased and floured.
  5. Bake, in preheated oven, at 180°C (350°F/gas 4), for 30 minutes.
  6. Decorate with icing sugar.

Don’t miss:

Gluten free blackberry cakes

Gluten free cornmeal ciambella

Coconut gluten free cake

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.