Schiacciata alla Fiorentina
Florentine Sponge Cake
250 g all-purpose flour, sifted
2 teaspoons baking powder
4 Tbsp extra-virgin olive oil (or 50g lard)
1 cup milk
Grated orange peel from 1 orange
1/2 tsp saffron powder
90 g sugar
2 eggs
1/4 tsp salt
Powdered sugar to decorate
In a medium bowl, mix all of the ingredients and beat thoroughly until the batter is
smooth and thick with no lumps. Grease a shallow rectangular baking pan and pour in
the batter (the schiacciata should be about 2 cm high). Bake at 150 c for 30
minutes. Sprinkle plenty of powdered sugar on top of the cake. Seves 12.
That's it!
"Angela's Italian Organic Oregano"
If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com
Ciao-Ciao!
Angela
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