Makes 1 Cake
This easy-to-prepare schiacciata (flat cake) from Florence has an interesting, moist texture, and pleasant orange taste. As the name implies, this cake is only about 1/2-inch high after it bakes. Cut it into squares or rounds, or use cookie cutters for a more festive look.
3/4 cup King Arthur™ Unbleached, All-Purpose Flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup sugar
1/4 cup Filippo Berio Extra Virgin Olive Oil
2/3 cup milk
Grated zest of 2 oranges
Preheat the oven to 325 F.
Lightly butter a 7 1/2 x 11 1/2-inch glass lasagne pan or similar pan and set aside.
Sift together the flour, salt, and baking powder. Set aside.
In a separate bowl with a hand mixer, beat together the eggs and sugar until thick and foamy. On low speed, beat in the olive oil and milk. Stir in the orange zest.
On low speed, beat the flour mixture into the egg mixture until the batter becomes smooth. It will be the consistency of pancake batter.
Pour the mixture into the prepared pan and bake for 35 to 40 minutes, or until the cake springs back when touched with your finger.
Remove the pan to a cooling rack and cool completely.
Turn the cake out onto a serving dish. Cut into squares or other shapes. This cake is delicious as is, but for a festive look, sprinkle the top completely with confectioners' sugar. Also try the cake topped with fresh fruit.
This recipe is from CIAO ITALIA - BRINGING ITALY HOME by Mary Ann Esposito, published by St. Martin's Press in 2001.
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