Orange Schiacciata Cake
Ingredients
- 500 gWheat flour
- 150 gWhite sugar
- 2 pcEgg (whole)
- 100 mlExtra virgin olive oil
- 150 mlOrange juice
- 20 gFresh baker's yeast (crumbled)
- 1 tspVanilla extract
- 1 pinchGray sea salt
- 1 tbspVanilla sugar
- 2 pcOrange zest (finely grated)
Method
An intense yellow crumb that springs back under the finger, scented with orange and vanilla. The crust is thin, lightly dusted with vanilla sugar.
- 1
Dissolve the baker's yeast in a little warm water. It should foam on the surface to prove its vitality before incorporation.
- 2
In the bowl, pour the flour, sugar, salt, eggs, olive oil, orange juice, and orange zest. Add the vanilla extract.
- 3
Work the dough vigorously until it becomes elastic, smooth, and pulls away cleanly from the sides of the bowl.
- 4
Cover with a damp cloth. Let rise in a warm place until the dough doubles in volume, a sign of good fermentation.
- 5
Spread the dough in a previously oiled rectangular mold. Let it rise a second time for an hour to achieve puffiness.
- 6
Bake at 180°C. The crust should take on a uniform golden hue. Upon removal, immediately sprinkle with vanilla sugar.
Frequently asked questions
How do you get this dish right?
- Do not rush the rising process; patience ensures a well-aerated crumb.
- Use a mild olive oil so as not to overpower the orange aroma.
How long does this dish keep?
Can be kept for 3 days in a dry cloth or an airtight container to preserve its softness.
