Schiacciata alla Fiorentina - Florentine Carneval Cake

Ingredients

6 Servings

Egg (Medium Yellow) 3
Sugar (Granulated) 8 table-spoon
Extra-virgin olive oil 6 table-spoon
All-purpose flour 12 table-spoon
Baking powder 1 table-spoon
Orange 1
Salt pinch

Preparation

Prepare the cake batter

Preheat oven to 140C.  Lightly butter and flour medium-sized shallow rectangular baking pan, and set aside.

Zest and juice 1 medium blonde orange, set aside. 

In medium-size mixing bowl, blend eggs, sugar, oil, and salt together with electric mixer until well amalgamated. Add in orange zest and juice, and blend.  

Add in flour, 1 tablespoon at a time, blending after each addition.  Your batter should look smooth and well-mixed. The last step will be mixing in the baking powder and blending well.   

 

Bake the cake and garnish

Once your batter is completely mixed, pour into your prepped baking dish.  

Bake for about 20 minutes, checking with a toothpick inserted into the middle for doneness.  If toothpick comes out from the middle of the cake with wet batter attached, your cake is not ready to be removed from the oven quite yet.  Toothpick inserted into the middle should exit cake with just a few crumbs attached.  

When toothpick comes out as such, remove from heat and turn off oven.  Allow to cool slightly before dusting with powdered sugar and allowing to cool further.