This scrumptious cake is a Carneval-time favorite, and when you start seeing it in the local pastry shops around town in Florence, you know that Carneval is literally just around the corner. This flat cake is a fabulous starting point for amateur bakers, and provides a great launching pad for your adventures in the kitchen.
With a light orange flavor, and an optional dusting of powdered sugar on top, this indulgence won't even set you too far back if you're trying to keep an eye on your caloric intake. If you want to bump up the recipe with a notch of flavor and richness, the cake can be split in half and filled with pastry cream or chantilly cream, as is tradition in Florence.
Either way, this quick cake recipe is bound to provide your loved ones with just the right amount of sweetness they're craving!
Prepare the cake batter
Preheat oven to 140C. Lightly butter and flour medium-sized shallow rectangular baking pan, and set aside.
Zest and juice 1 medium blonde orange, set aside.
In medium-size mixing bowl, blend eggs, sugar, oil, and salt together with electric mixer until well amalgamated. Add in orange zest and juice, and blend.
Add in flour, 1 tablespoon at a time, blending after each addition. Your batter should look smooth and well-mixed. The last step will be mixing in the baking powder and blending well.
Bake the cake and garnish
Once your batter is completely mixed, pour into your prepped baking dish.
Bake for about 20 minutes, checking with a toothpick inserted into the middle for doneness. If toothpick comes out from the middle of the cake with wet batter attached, your cake is not ready to be removed from the oven quite yet. Toothpick inserted into the middle should exit cake with just a few crumbs attached.
When toothpick comes out as such, remove from heat and turn off oven. Allow to cool slightly before dusting with powdered sugar and allowing to cool further.
75 minutes 7 ingredients 435 kCal