Nutritional Guidelines (per serving) | |
---|---|
248 | Calories |
10g | Fat |
37g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings: 1 cake (serves 6-8) | |
Amount per serving | |
Calories | 248 |
% Daily Value* | |
Total Fat 10g | 13% |
Saturated Fat 2g | 8% |
Cholesterol 53mg | 18% |
Sodium 385mg | 17% |
Total Carbohydrate 37g | 13% |
Dietary Fiber 1g | 5% |
Protein 3g | |
Calcium 157mg | 12% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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).
Ingredients
- 2 cups plus 1 tablespoon all-purpose unbleached flour
- 1 cup minus 1 tablespoon granulated sugar
- 4 tablespoons sunflower or corn oil
- 7 tablespoons milk (warm)
- 2 eggs
- 1 orange (juiced and zested)
- 1 tablespoon baking powder
- Garnish: confectioner's sugar
Steps to Make It
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Gather the ingredients.
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Preheat your oven to 360 F.
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Beat the eggs, and mix all the ingredients together except the confectioner's sugar. You will obtain a fairly liquid batter.
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Sift in the baking powder and pour the batter into an 8-by-12-inch pan.
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Bake the schiacciata for 20 to 30 minutes, or until a toothpick inserted into the center comes out dry.
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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).
Tip
- 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.