Schiacciata alla Fiorentina

Florentine Sponge Cake

250g plain white flour.

4 tbsp extra-virgin olive oil (or 50g lard).

One glass milk.

One orange.

Half a teaspoon powdered saffron.

90g sugar.

2 eggs.

2 teaspoons baking powder.

Icing sugar.

Salt.

Put the sifted flour, baking powder, oil, milk, grated orange rind, saffron, sugar, eggs, and a pinch of salt into a mixing bowl and beat together thoroughly until all the lumps are eliminated and the batter is smooth and thick. Grease a shallow rectangular baking pan and pour in the mixture (the schiacciata should be about 2 cm high). Put into a preheated oven at 150°c for half an hour. Sprinkle plenty of icing sugar on top of the cake before sprinkling with icing sugar to make design.

If you are very sweet-toothed, you can cut the cake in two and fill it with whipped cream, chocolate icing, chocolate cream or any other sweet filling or spread you like.

Cooking time: 30 minutes.