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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.