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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.