Schiacciata alla Fiorentina or Italian Easter Cake

This is a traditional Italian cake made during Carnivale AND Easter. Some call it a ‘Spongy Orange Cake’ but we think the texture is between that and a regular cake. It is by far my husband’s favorite cake of all time. I’ve topped it with Avon’s Warm Orange Sauce which takes this dump-and-mix cake from GREAT to SPECTACULAR!

Original recipe makes 1 9×13-inch cake

Ingredients

2 cups all-purpose flour
1 cup white sugar
7 tablespoons warm milk
1/4 cup olive oil
1 orange, juice and zest
2 eggs
1 1/2 tablespoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg

  • PREP

    10 mins

  • COOK

    30 mins

  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 360 degrees F (180 degrees C).
  2. Grease a 9×13-inch baking dish with butter.
  3. Mix flour, sugar, milk, olive oil, orange juice, orange zest, eggs, baking powder, vanilla extract, and nutmeg in a large bowl until batter is well combined.
  4. Pour batter into the prepared baking dish.
  5. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Let cool before serving.

Nutrition

Calories: 165 kcal
Carbohydrates: 28.2 g
Cholesterol: 29 mg
Fat: 4.6 g
Fiber: 0.7 g
Protein: 2.9 g
Sodium: 159 mg

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