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Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Watch how to make this recipe.
Schiacciata Alla Fiorentina
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 25 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 223
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 4 g
- Cholesterol
- 50 mg
- Sodium
- 159 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 25 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 223
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 4 g
- Cholesterol
- 50 mg
- Sodium
- 159 mg
Ingredients
Directions
- Preheat the oven to 360 degrees F. Butter a 9 by 13-inch baking pan.
- Add flour, sugar, baking powder, orange zest, orange juice, eggs, milk, and oil. Beat with a hand mixer until thoroughly mixed together, about 3 to 4 minutes.
- Add the batter to the buttered pan and bake for about 25 minutes. Test the cake with a toothpick inserted into the center. If it comes out clean, the cake is done.
- Let cool for about 30 minutes on the counter, then flip the cake out of the baking pan. Slice and serve sprinkled with powdered sugar.
