Schiacciata Alla Fiorentina
Photography Photography by Becky Nunes.
This is such a simple and yet incredibly popular ‘dolce’. The ingredients are usually in the house so it is often whipped up on a bleak Sunday afternoon.
Serves: 6 - 8
INGREDIENTS
3 eggs
200g sugar
200g flour, sifted
juice of 1 orange
½ cup milk
6 tablespoons olive oil
2 teaspoons baking powder
icing sugar
METHOD
Preheat the oven to 180°C. Grease an oblong baking tin (approx 35cm x 25cm) with a little oil or butter and dust with flour. With an electric beater blend the eggs and sugar for 2 minutes, add the freshly squeezed juice and beat for another 2 minutes
Add the milk, using a wooden spoon. Then add the oil. Gently stir in the flour and finally the baking powder being careful not to over mix.
Pour the mixture into the prepared tin and bake 25-30 minutes Allow to cool, generously dust with icing sugar and cut into squares. Italians enjoy this simple dolce as is, however a little whipped cream on the side does it for me and my Italian friends agree! Serves 6-8
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.