It is Monday, March 23, and we have (once again) awakened to new restrictions. Now we are not permitted to go outside for exercise and we are strongly discouraged from even going to the grocery store more than once a week. If and when we do go to the grocery store, only one member of the family is supposed to go. I wake up early after another fitful night of sleep, determined to venture to the la...
It’s time for delicious oranges from Sicily, which made me search for recipes using our ample orange supply. I came upon a traditional orange sponge cake made in Florence for Carnivale, the period before the Christian season of Lent. I quickly found a recipe in an American cookbook, using butter and all-purpose flour. However, I wanted to find an Italian recipe and this is what I used: https://ricette.giallozafferano.it/schiacciata-fiorentina.html
In Florence, families pass down their favorite version of this recipe over generations. Most Florentine family recipes apparently use olive oil made in the Tuscan region. Since we bought a flavorful olive oil from Tuscany, I decided to try it.
At first I worried the strong taste of the olive oil would overpower the cake, but it turned out light and delicious. With the recipe written in Italian, I had to look up words and measure ingredients with grams. It was fun! To read a different version of a recipe for this in English, look here: https://www.196flavors.com/italy-schiacciata-alla-fiorentina/
We printed out the template for the Fleur-de-Lis, a symbol of Florence, and dusted the top with cocoa. Delizioso!