Eaten during Carnival, Florentine orange cake is a powdered sugar dusted cake known as 'schiacciata'. Originally served plain but often filled with whipped cream, the 'giglio' (lily), the symbol of Florence is dusted over the cake with cocoa powder.
Cooks in: 1h 30mins + 1h
Levels: Easy
Serves: 12
List of Ingredients
- 1 2/3 CUPS of cream
- 1 1/2 CUPS of all-purpose flour
- 1 CUP of granulated sugar
- 2 1/2 OZ. of dark chocolate
- 1/2 STICK of unsalted butter, softened
- 3 1/4 TSP. of baking powder
- 2 of large eggs
- zest and juice of 1 orange
- powdered sugar
- milk
Method
1
Preheat the oven to 350°F.
2
With a spoon, combine the softened butter with 7/8 cup granulated sugar. Add the eggs and a pinch of salt and beat with a handheld or stand mixer; add the flour, baking powder, orange zest and mix until well combined; add 1/3 cup milk and continue to beat with the mixer until smooth.
3
Pour the dough into a 9” x 13 rectangular cake pan lined with parchment paper. It should be around 2/3" in height. Level the top with a spatula and bake for around 25 minutes or until a toothpick inserted in the middle comes out clean; turn off the oven and let rest for another 3 minutes. Remove from the oven and turn onto a rack to cool completely.
4
In the meantime, whip the cream with 2 Tbsp. granulated sugar and chop the chocolate with a knife. Cut the cake horizontally; brush the base with the orange juice and spread the whipped cream on top; sprinkle with the chocolate and top with the other piece of cake.
5
Dust liberally with powdered sugar and cut out a the “giglio” of Florence in cocoa powder.
