Orange Schiacciata Cake

An intense yellow crumb that springs back under the finger, scented with orange and vanilla. The crust is thin, lightly dusted with vanilla sugar.

• Prep time: 30 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 894
• Protein: 15 g
• Carbs: 140 g
• Fat: 29 g

Ingredients

• 500 g Wheat flour
• 150 g White sugar
• 2 piece Egg ( whole )
• 100 ml Extra virgin olive oil
• 150 ml Orange juice
• 20 g Fresh baker's yeast ( crumbled )
• 1 tsp Vanilla extract
• 1 pinch Gray sea salt
• 1 tbsp Vanilla sugar
• 2 piece Orange zest ( finely grated )

Instructions

1. Levain preparation

   Dissolve the baker's yeast in a little warm water. It should foam on the surface to prove its vitality before incorporation.

2. Mixing ingredients

   In the bowl, pour the flour, sugar, salt, eggs, olive oil, orange juice, and orange zest. Add the vanilla extract.

3. Kneading

   Work the dough vigorously until it becomes elastic, smooth, and pulls away cleanly from the sides of the bowl.

4. First rise

   Cover with a damp cloth. Let rise in a warm place until the dough doubles in volume, a sign of good fermentation.

5. Placing in the mold

   Spread the dough in a previously oiled rectangular mold. Let it rise a second time for an hour to achieve puffiness.

6. Baking and finishing

   Bake at 180°C. The crust should take on a uniform golden hue. Upon removal, immediately sprinkle with vanilla sugar.

Chef's tips

• 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.

Storage

Can be kept for 3 days in a dry cloth or an airtight container to preserve its softness.