About this recipe:Known in Florence as 'Schiacciata', this is a classic cake that's eaten during 'Carnival' which is the week before Lent. As the name suggests (schiacciata means flat) this is a rather shallow cake, but still moist and delicious. In my recipe, I add a pinch of saffron which gives the cake a lovely colour and flavour. It's traditionally decorated with icing sugar using a lily template (the symbol of Florence).
150g caster sugar
100g butter, melted
1 pinch saffron in threads soaked in 2 tablespoons hot water
1 orange, zested and juiced
300g plain flour
16g baking powder
1 pinch salt
icing sugar for dusting
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat oven to 170 C / Gas 3. Grease and flour a 20X30cm rectangular baking tin.
In a large bowl, beat egg, caster sugar, melted butter and saffron until light and frothy. Stir in orange juice, orange zest and milk.
Sift flour, baking powder and salt together in a bowl; gently stir this into the wet cake batter until thoroughly combined. Pour the mixture into the prepared tin.
Bake in preheated oven for 30 minutes.
Remove from oven, allow to cool completely; dust with icing sugar, slice and serve.
You can split the cooled cake and fill with pastry cream, whipped cream or a mixture of both!