Schiacciata alla Fiorentina
Today, with a little bit of delay, we pay homage to Italian Carnival.
Every town around Italy celebrates it; there are many different traditions, customs, and obviously foods, associated with it…
Like it happens for every pagan holiday, food goes well along with laughs and a festive spirit, and when it comes to feast, once again (since Carnival comes right after Christmas), you can indulge yourself with food…you know that spring is around the corner…the time for fresh vegetables and fruit is coming! So, yes, brig it on…more cakes!In Florence Carnival is celebrated with the following desserts: Frittelle di Riso (Fried rice balls covered in sugar ), Cenci (fried dough covered in sugar) and the Schiacciata alla Fiorentina.
This cake is light and easy to prepare; around town you can find it sliced in half and filled with whipped cream or even ….Nutella!
Serves: 12 / Prep Time: 15min / Cook Time: 30-35 min
Preheat your oven to 360 Fº (180 Cº). Butter well an 8 ½ by 12 inches baking pan.
Separate the yolk and the egg whites.
Scrape the zest and squeeze the orange in a large bowl (remove any pits).
Place the egg yolks in the bowl with the sugar, the flour, and the rest of the ingredients.
Using a blender, whip the egg whites, until they become a thick foam and fluff up…then add them into the bowl. Work your mix very well, making sure that you do not leave “chunks” of flour into it.
Pour into your buttered pan and place into the oven for about 30-35 minutes. When you think the cake it’s ready to come out of the oven, check it by sticking a toothpick into it… if it comes out dry, your dessert is ready.
Place it on the counter and let it cool for about a half hour, then, if you are serving it to your guests, sprinkle the confectioner’s sugar on top. Otherwise garnish the slices as you cut your cake.
Debi and Gabriele