SCHIACCIATA FIORENTINA
A delightful Italian cake! It's a traditional Tuscan dessert typically enjoyed during Carnival season, particularly in Florence and surrounding areas. This cake is characterized by its light and fluffy texture, fragrant aroma, and subtle citrus flavor.
Equipment
- 1 stencil with fleur-de-lis symbol - Florentine lily
Ingredients
- 300 g flour
- 250 g sugar
- 125 ml oil
- 125 ml yoghurt natural
- 3 eggs
- ½ pkg baking powder
- 1 pkg vanilla sugar
- 1 pinch cinnamon
Instructions
- Preheat the oven to 200° C, it must be very hot.
- Grease the baking dish (oven dish approx. 30 cm x 20 cm) and dust with flour. Mix the flour with the baking powder and sieve. This ensures that the baking powder is evenly distributed and the dough rises well. Combine all the ingredients and mix vigorously with a food processor for a few minutes to incorporate air into the batter.
Baking and serving
- Reduce the oven temperature to 180° C and bake the cake for 30-35 minutes. It is ready when the edges come away from the tin.
- Decorate the cooled cake with powdered sugar, possibly using a stencil (Florentine lily). In Florence, it is usually served with vanilla cream or whipped cream.
Notes
The top heat setting is ideal. For top and bottom heat, place the cake on the top shelf. Do not use convection. Do not open the oven until half an hour after baking has started, otherwise the cake could collapse. A touch of saffron colors the dough nicely yellow. Please use sparingly, otherwise it will change the taste of the cake.
Nutrition
Calories: 210.8 kcalCarbohydrates: 30.4 gProtein: 3.3 gFat: 8.7 gSaturated Fat: 1 gPolyunsaturated Fat: 2.3 gMonounsaturated Fat: 5.1 gTrans Fat: 0.03 gCholesterol: 31.7 mgSodium: 19.3 mgPotassium: 44.4 mgFiber: 0.5 gSugar: 16.1 gVitamin A: 52.6 IUVitamin C: 0.04 mgCalcium: 19.3 mgIron: 1 mg
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