Florentine Carnival Cake Schiacciata Alla Fiorentina Recipes

SCHIACCIATA ALLA FIORENTINA OR ITALIAN EASTER CAKE

Schiacciata alla Fiorentina or Italian Easter Cake image

This is a traditional Italian cake made during Carnivale AND Easter. Some call it a 'Spongy Orange Cake' but we think the texture is between that and a regular cake. It is by far my husband's favorite cake of all time. I've topped it with Avon's Warm Orange Sauce which takes this dump-and-mix cake from GREAT to SPECTACULAR!

Provided by Candice

Categories World Cuisine Recipes European Italian

Time 1h10m

Yield 15

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1 cup white sugar
7 tablespoons warm milk
¼ cup olive oil
1 orange, juice and zest
2 eggs
1 ½ tablespoons baking powder
1 teaspoon vanilla extract
½ teaspoon ground nutmeg

Steps:

Preheat oven to 360 degrees F (180 degrees C).
Grease a 9x13-inch baking dish with butter.
Mix flour, sugar, milk, olive oil, orange juice, orange zest, eggs, baking powder, vanilla extract, and nutmeg in a large bowl until batter is well combined.
Pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Let cool before serving.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 28.2 g, Cholesterol 25.4 mg, Fat 4.6 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 159 mg, Sugar 14.9 g

SCHIACCIATA ALLA FIORENTINA

Schiacciata Alla Fiorentina image

Provided by Food Network

Categories dessert

Time 1h10m

Yield 12 servings

Number Of Ingredients 9

Ingredients

Butter, for pan
1 1/2 cups/250 g all-purpose flour
1 cup/200 g sugar
1 1/2 tablespoons baking powder
Zest and juice of 1 orange
3 large eggs
1/2 cup warm whole milk
4 tablespoons vegetable oil
Powdered sugar, for topping

Steps:

Preheat the oven to 360 degrees F. Butter a 9 by 13-inch baking pan.
Add flour, sugar, baking powder, orange zest, orange juice, eggs, milk, and oil. Beat with a hand mixer until thoroughly mixed together, about 3 to 4 minutes.
Add the batter to the buttered pan and bake for about 25 minutes. Test the cake with a toothpick inserted into the center. If it comes out clean, the cake is done.
Let cool for about 30 minutes on the counter, then flip the cake out of the baking pan. Slice and serve sprinkled with powdered sugar.

FLORENTINE CARNIVAL CAKE (SCHIACCIATA ALLA FIORENTINA)

Florentine Carnival Cake (Schiacciata alla Fiorentina) image

Provided by Faith Heller Willinger

Categories Cake Egg Brunch Dessert Bake Winter Shower Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 12

Ingredients

3/4 cup granulated sugar
1 packet active dry yeast or 2 teaspoons rapid-rise yeast
1/2 cup water
1/2 teaspoon salt
1/2 cup extra-virgin olive oil, plus two tablespoons
2 large eggs, at room temperature
3 cups all-purpose flour
Grated zest of one orange
1/4 teaspoon cinnamon
2 egg yolks
Garnish:
3 to 4 tablespoons powdered sugar

Steps:

Lightly brush sides and bottom of an 11 x 7 x 1 1/2-inch baking pan with olive oil.
Dissolve the yeast in water and follow directions on the package regarding how long to let it sit. Using a mixer at medium speed (or processor with dough blade), blend into the yeast mixture the following (in order): the flour, half of the sugar (1/4 cup plus two tablespoons), the salt, 1/4 cup olive oil, the two whole eggs. Blend at medium speed until smooth and well combined.
Add the remaining 1/4 cup plus 2 tablespoons of olive oil, the orange zest, and cinnamon, blending until oil is incorporated into dough. This mixture will be sticky and unkneadable. Scrape the dough into a very lightly oiled bowl. Wrap the bowl in plastic wrap or a large towel and put it in a warm place (75 to 80° F, no drafts) for 1 1/2 hours to allow dough to rise.
Using mixer (or processor with dough blade), again at medium speed, into the risen dough blend egg yolks and the remaining granulated sugar until fully incorporated. It should form a smooth, yet loose ball. Scrape mixture into the oiled baking pan. With your knuckles, even the dough to a uniform thickness, cover with a towel (preferable to plastic wrap, because the dough may expand over the pan edge), and place it in that warm place again until it rises to the edge of the pan, approximately 8 hours.
Preheat oven to 400° F. Bake dough until golden, about 10 to 12 minutes. Remove from oven, run a knife around the edge of the pan. Let it cool for 10 minutes. Then, with a decisive motion, slam the pan on a counter to dislodge cake.
Cover the cake with a heavy dusting of powdered sugar. For decoration, you may cut out a stencil of a Florentine lily and lay it on the cake before its sugar coating for a traditional and very handsome design.

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