Schiacciata alla Fiorentina
(Florentine Sponge Cake)
Ingredients:
250 g all-purpose flour, sifted
2 teaspoons baking powder
4 tbsp extra-virgin olive oil (or 50g lard)
1 cup milk
Grated orange peel from 1 orange
1/2 tsp saffron powder
90 g sugar
2 eggs
1/4 tsp salt
Powdered sugar to decorate
Directions:
In a medium bowl, mix all of the ingredients and beat thoroughly until the batter is smooth and thick with no lumps.
Grease a shallow rectangular baking pan and pour in the batter (the schiacciata should be about 2 cm high).
Bake at 150°c for 30 minutes. Sprinkle plenty of powdered sugar on top of the cake. Seves 12.