The more traditional recipes for this classic, orange-flavored Florentine Easter cake call for lard and require making a starter loaf with yeast. This recipe, from a pastry chef in Florence's Via Centostelle, does not, and is good enough to be eaten year-round. It's tasty as-is and wonderful filled with whipped cream or crema pasticcera (pastry cream).
- 2 cups and 1 tablespoon all-purpose unbleached flour
- 1 cup minus 1 tablespoon granulated sugar
- 4 tablespoons sunflower or corn oil
- 7 tablespoons warm milk
- 2 eggs
- Juice and zest of 1 orange
- 1 tablespoon baking powder
- Garnish: confectioner's sugar
- Preheat your oven to 360 F.
- Beat the eggs, and mix all the ingredients together except the confectioner's sugar. You will obtain a fairly liquid batter.
- Sift in the baking powder and pour the batter into an 8-by-12-inch pan.
- Bake the schiacciata for 20 to 30 minutes, or until a toothpick inserted into the center comes out dry.
- Once the schiacciata has cooled, remove it from the pan and dust it well with the confectioner's sugar (make sure the schiacciata is cool, or the sugar will take on a bitter taste).
Note: Schiacciata alla fiorentina is an ideal cake for stuffing, either with a generous layer of lightly sweetened whipped cream, or with crema pasticcera or Crema Chantilly. In either case, slice the cake open as if it were a book, spread a layer of filling over the bottom half, and replace the upper half.
|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||2 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||1 g|