Can someone share with me a recipe for florentine cake?!
Can someone share with me a recipe for florentine cake?
Answers:
Florentine Sponge Cake
The saffron is what got my attention. I haven't tried it yet, but I thought I would put it here for safe keeping.
45 min 15 min prep
1 cup plain white flour (sifted)
4 tablespoons extra-virgin olive oil
1 cup milk
1 orange, rind of
1/2 teaspoon powdered saffron
1/2 cup sugar (or to taste)
2 eggs
2 teaspoons baking powder
1/4 cup icing sugar
1/4 teaspoon salt
1. Preheat oven to 150°C.
2. Put the sifted flour, baking powder, oil, milk, grated orange rind, saffron, sugar, eggs, and a pinch of salt into a mixing bowl and beat together thoroughly until all the lumps are gone and the batter is smooth and thick.
3. Grease a shallow rectangular baking pan and pour in the mixture.
4. Bake for half an hour.
5. Sprinkle plenty of icing sugar on top.
6. If you prefer it sweeter, you can slice the cake in two (horizontally!) and fill it with whatever you like (whipped cream, chocolate icing,e.t.c)
Schiacciata alla fiorentina (Fiorentine carnival cake)
Serves 6.
ingredients
3/4 cup granulated sugar
1 packet active dry yeast or 2 teaspoons rapid-rise yeast
1/2 cup water
1/2 teaspoon salt
1/2 cup extra-virgin olive oil, plus two tablespoons
2 large eggs, at room temperature
3 cups all-purpose flour
Grated zest of one orange
1/4 teaspoon cinnamon
2 egg yolks
Garnish: 3 to 4 tablespoons powdered sugar
preparation
Lightly brush sides and bottom of an 11 x 7 x 1 1/2-inch baking pan with olive oil.
Dissolve the yeast in water and follow directions on the package regarding how long to let it sit. Using a mixer at medium speed (or processor with dough blade), blend into the yeast mixture the following (in order): the flour, half of the sugar (1/4 cup plus two tablespoons), the salt, 1/4 cup olive oil, the two whole eggs. Blend at medium speed until smooth and well combined.
Add the remaining 1/4 cup plus 2 tablespoons of olive oil, the orange zest, and cinnamon, blending until oil is incorporated into dough. This mixture will be sticky and unkneadable. Scrape the dough into a very lightly oiled bowl. Wrap the bowl in plastic wrap or a large towel and put it in a warm place (75 to 80° F, no drafts) for 1 1/2 hours to allow dough to rise.
Using mixer (or processor with dough blade), again at medium speed, into the risen dough blend egg yolks and the remaining granulated sugar until fully incorporated. It should form a smooth, yet loose ball. Scrape mixture into the oiled baking pan. With your knuckles, even the dough to a uniform thickness, cover with a towel (preferable to plastic wrap, because the dough may expand over the pan edge), and place it in that warm place again until it rises to the edge of the pan, approximately 8 hours.
Preheat oven to 400° F. Bake dough until golden, about 10 to 12 minutes. Remove from oven, run a knife around the edge of the pan. Let it cool for 10 minutes. Then, with a decisive motion, slam the pan on a counter to dislodge cake.
Cover the cake with a heavy dusting of powdered sugar. For decoration, you may cut out a stencil of a Florentine lily and lay it on the cake before its sugar coating for a traditional and very handsome design.
Schiacciata alla Fiorentina
The more traditional recipes for this classic orangy Florentine Easter cake call for lard and require that you make a starter loaf with the yeast.
INGREDIENTS:
* 2 1/2 cups (250 g) flour (all purpose unbleached)
* 1 cup (200 g) sugar
* 4 tablespoons sunflower seed or corn oil
* 7 tablespoons warm milk
* 2 eggs
* The juice and zest of an orange
* A tablespoon of baking powder
* Confectioner's sugar
PREPARATION:
Preheat your oven to 360 F (180 C).
Beat the eggs, and mix all the ingredients together except the confectioner's sugar; you will obtain a fairly liquid batter. Sift in the baking powder and pour the batter into an 8 by 12-inch pan.
Bake the schiacciata for 20 to 30 minutes, or until a toothpick inserted into the center comes out dry. Once the schiacciata has cooled, remove it from the pan and dust it well with the confectioner's sugar (make sure the schiacciata is cool, or the sugar will take on a bitter taste).
Note: Schiacciata alla fiorentina is an ideal cake for stuffing, either with a generous layer of lightly sweetened whipped cream, or with crema pasticcera. In either case, slice the cake open as if it were a book, spread a layer of filling over the bottom half, and replace the upper half
Torta Fiorentina - - A Florentine Cake
This is off the back of a packet of chemical cake yeast (an Italian equivalent of baking powder), and was a very pleasant surprise. It's essentially a quick schiacciata alla Fiorentina, the flat orangy cake that accompanies Florentines through the Carnival season. You'll need:
INGREDIENTS:
* 10 tablespoons (not heaping, but not level either) flour
* 5 tablespoons sugar
* 5 tablespoons vegetable oil
* 5 tablespoons milk
* An egg
* The grated zest of an organically grown orange, and also its juice
* 1/2 teaspoon vanilla extract
* 2 teaspoons baking powder
* A pinch of salt
* An 8 by 10-inch (18 by 24 cm) pan
* Powdered sugar
PREPARATION:
Preheat your oven to 360 F (180 C).
Combine all the ingredients except the baking powder in a bowl, and beat the resulting batter for 10 minutes by hand, or about 5 minutes with an electric mixer at medium power, until it drips in ribbons from the beater.
Line the pan with oven parchment and pour the batter into it. Bake the cake for about a half hour, or until a toothpick inserted into the center comes out dry.
Turn it out onto a rack, let it cool, and when it has cooled dust it with powdered sugar.
A variation? If you want it richer, you can split it and fill it with either a thin layer of fairly firm crema pasticcera, or crema chantilly, a libidinous concoction make by whipping cream with a little powdered sugar, and folding it gently into an equal volume of crema pasticcera. If you choose to fill your schiacciata, you may want to make the traditional recipe, which produces a larger cake than this one does.
I GAVE YOU MANY VARIETIES OF THIS RECIPE SO THAT YOU MAY BE ABLE TO CHOOSE THE ONE YOU LIKE BETTER. GOOD APPETITE .
10 tablespoons (not heaping, but not level either) flour
5 tablespoons sugar
5 tablespoons vegetable oil
5 tablespoons milk
An egg
The grated zest of an organically grown orange, and also its juice
1/2 teaspoon vanilla extract
2 teaspoons baking powder
A pinch of salt
An 8 by 10-inch (18 by 24 cm) pan
Powdered sugar
PREPARATION:
Preheat your oven to 360 F (180 C).
Combine all the ingredients except the baking powder in a bowl, and beat the resulting batter for 10 minutes by hand, or about 5 minutes with an electric mixer at medium power, until it drips in ribbons from the beater.
Line the pan with oven parchment and pour the batter into it. Bake the cake for about a half hour, or until a toothpick inserted into the center comes out dry.
Turn it out onto a rack, let it cool, and when it has cooled dust it with powdered sugar.
A variation? If you want it richer, you can split it and fill it with either a thin layer of fairly firm crema pasticcera, or crema chantilly, a libidinous concoction make by whipping cream with a little powdered sugar, and folding it gently into an equal volume of crema pasticcera. If you choose to fill your schiacciata, you may want to make the traditional recipe, which produces a larger cake than this one does.
2 1/2 cups (250 g) flour (all purpose unbleached)
1 cup (200 g) sugar
4 tablespoons sunflower seed or corn oil
7 tablespoons warm milk
2 eggs
The juice and zest of an orange
A tablespoon of baking powder
Confectioner's sugar
PREPARATION:
Preheat your oven to 360 F (180 C).
Beat the eggs, and mix all the ingredients together except the confectioner's sugar; you will obtain a fairly liquid batter. Sift in the baking powder and pour the batter into an 8 by 12-inch pan.
Bake the schiacciata for 20 to 30 minutes, or until a toothpick inserted into the center comes out dry. Once the schiacciata has cooled, remove it from the pan and dust it well with the confectioner's sugar (make sure the schiacciata is cool, or the sugar will take on a bitter taste).
Note: Schiacciata alla fiorentina is an ideal cake for stuffing, either with a generous layer of lightly sweetened whipped cream, or with crema pasticcera. In either case, slice the cake open as if it were a book, spread a layer of filling over the bottom half, and replace the upper half.
Yeah babe it's very simple go to a Frech Connection Bake Shop and buy one.... saves you a lot of time....