Florentine Carnival Cake Schiacciata Alla Fiorentina Recipes

Steps:

• Preheat oven to 360 degrees F (180 degrees C).
• Grease a 9x13-inch baking dish with butter.
• Mix flour, sugar, milk, olive oil, orange juice, orange zest, eggs, baking powder, vanilla extract, and nutmeg in a large bowl until batter is well combined.
• Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Let cool before serving.

Steps:

• Preheat the oven to 360 degrees F. Butter a 9 by 13-inch baking pan.
• Add flour, sugar, baking powder, orange zest, orange juice, eggs, milk, and oil. Beat with a hand mixer until thoroughly mixed together, about 3 to 4 minutes.
• Add the batter to the buttered pan and bake for about 25 minutes. Test the cake with a toothpick inserted into the center. If it comes out clean, the cake is done.
• Let cool for about 30 minutes on the counter, then flip the cake out of the baking pan. Slice and serve sprinkled with powdered sugar.

Steps:

• Lightly brush sides and bottom of an 11 x 7 x 1 1/2-inch baking pan with olive oil.
• Dissolve the yeast in water and follow directions on the package regarding how long to let it sit. Using a mixer at medium speed (or processor with dough blade), blend into the yeast mixture the following (in order): the flour, half of the sugar (1/4 cup plus two tablespoons), the salt, 1/4 cup olive oil, the two whole eggs. Blend at medium speed until smooth and well combined.
• Add the remaining 1/4 cup plus 2 tablespoons of olive oil, the orange zest, and cinnamon, blending until oil is incorporated into dough. This mixture will be sticky and unkneadable. Scrape the dough into a very lightly oiled bowl. Wrap the bowl in plastic wrap or a large towel and put it in a warm place (75 to 80° F, no drafts) for 1 1/2 hours to allow dough to rise.
• Using mixer (or processor with dough blade), again at medium speed, into the risen dough blend egg yolks and the remaining granulated sugar until fully incorporated. It should form a smooth, yet loose ball. Scrape mixture into the oiled baking pan. With your knuckles, even the dough to a uniform thickness, cover with a towel (preferable to plastic wrap, because the dough may expand over the pan edge), and place it in that warm place again until it rises to the edge of the pan, approximately 8 hours.
• Preheat oven to 400° F. Bake dough until golden, about 10 to 12 minutes. Remove from oven, run a knife around the edge of the pan. Let it cool for 10 minutes. Then, with a decisive motion, slam the pan on a counter to dislodge cake.
• Cover the cake with a heavy dusting of powdered sugar. For decoration, you may cut out a stencil of a Florentine lily and lay it on the cake before its sugar coating for a traditional and very handsome design.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
• Increase the oven temperature to 400 degrees F (200 degrees C).
• Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
• Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
• Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.