SCHIACCIATA ALLA FIORENTINA

Florentine Carnival Cake

This is a flat cake traditionally made during carnival. It’s so good we can’t get enough of it!

250gr very fine flour (number 00 in Italy)

150gr sugar 1 egg 1 orange (juice and zest)

15gr brewer’s yeast

1 package of vanillina

extra-virgin olive oil

powdered sugar

Put the flour in a bowl and then add yeast and some water; work the mixture until it’s smooth. Cover the bowl with a towel and let it rise for about an hour.

Add the eggs, sugar, vanillina, 4 spoonfuls of olive oil and both the juice and zest of the orange. Work the dough well for a few minutes. Grease a rectangular pan and spread the dough so that it’s more or less 2 cm thick.

Let it rest for another hour and then bake at 180˚ C (350˚ F) for 20-25 minutes, until it turns a golden color on the surface.

Once completely cooled, sprinkle the top with powdered sugar.