Gluten-free Schiacciata Fiorentina cake –
This is a typical cake for Carnival in Florence, a soft cake with the scent of orange. The original recipe is with lard and a slow rising, this is a lighter version with extra virgin olive oil.
Preparation time 45 minutes
1 orange (juice and zest)
175 g of vanilla sugar (*)
3 tablespoons of extra virgin olive oil
200 g of gluten-free flour (I use the BiAglut flour)
8 g of baking powder
a pinch of salt
1 glass of milk
icing sugar to decorate
cocoa to decorate
(*) store the white sugar in a jar containing a vanilla bean
Beat the egg yolks with sugar, combine oil, juice, and zest of orange, milk and mix well.
Then add the sifted flour with baking powder and finally the egg whites, beaten until stiff with the salt.
Put the dough in a rectangular pan with high sides. Bake at 180°C for 30 minutes.
Sprinkle with icing sugar.
If you want to decorate the cake with the classic lily of Florence, draw the lily on a sheet of paper (or print the image from the web), then cut away the drawing (it remains the sheet with the hole in the middle in the shape of lily) and place the sheet on the cake already dusted with icing sugar. Sprinkle over the cocoa and remove the paper gently.
More gluten-free cakes: