Italian cuisine · Breakfast & Eggs

Schiacciata alla Fiorentina

Flat Florentine carnival cake with orange juice and zest, generously dusted with powdered sugar.

Ingredients · for 8 servings

• 300 g flour
• 150 g sugar
• 2 eggs
• 100 ml orange juice
• 2 oranges (juice and zest)
• 80 ml olive oil
• 1 packet baking powder
• 1 pinch salt
• 4 tbsp powdered sugar
• 1 tbsp dark chocolate (grated)

Instructions

1. Preheat the oven to 180°C and line a baking sheet or a shallow 30 × 20 cm pan with parchment paper.
2. Beat the eggs with the sugar and a pinch of salt for 5 min until the mixture is pale and thick.
3. Stir in the olive oil, the orange juice and the grated zest of both oranges — the batter stays quite runny, that's correct.
4. Sift the flour and baking powder over it and whisk briefly into a smooth batter.
5. Pour the batter about 3 cm deep into the pan and bake for 25–30 min, until the top is evenly golden and a wooden skewer comes out dry.
6. Let the cake cool completely, dust thickly with powdered sugar, sprinkle with grated chocolate and serve cut into rectangles.