Scarlett WSchiacciata Alla Fiorentina (Florentine Sponge Cake)
April 30th 2008 13:41
Schiacciata Alla Fiorentina (Florentine Sponge Cake)
About Schiacciata Alla Fiorentina
This cake comes from Florence, where it is traditionally eaten on the Thursday before Lent. Try it filled with whipped cream too.
About Lent
In most Christian denominations, Lent is the forty-day period (or season) lasting from Ash Wednesday to Holy Thursday. The forty days represents the time Jesus spent in the desert, where, according to the Bible, he endured the temptation of Satan. The six Sundays in Lent are not counted in the forty days because each Sunday represents a “mini-Easter” celebration of Jesus’ victory over sin and death. In those churches which follow the Byzantine tradition (e.g. Eastern Orthodox and Eastern Catholics), the forty days of Lent are calculated differently; Sundays are included, but the days of Holy Week are not. Lent is a time of preparation for Holy Week, which recalls the events linked to the Passion of Christ and culminates in Easter, the celebration of the Resurrection of Jesus Christ.
INGREDIENTS
1 oz fresh yeast / 2 (¼ oz) packages active dry yeast
1 cup lukewarm water
4 cups all-purpose flour, sifted
4 eggs
⅔ cup sugar
½ cup butter, melted
1 orange, grated zest
pinch of salt
¼ cup confectioners’ sugar
For the jelly-roll pan
Butter, as needed
Flour, as needed
1. Preheat the oven to 350ºF.
2. Dissolve the yeast in a little of the warm water.
3. Place the flour in a large mixing bowl and pour in the yeast mixture. Mix until the flour has all been absorbed, adding enough of the remaining water to obtain a smooth dough.
4. Transfer to a lightly floured work surface and knead for 5 minutes.
5. Wrap in a clean dishcloth and leave in a warm place to rise for 1 hour.
6. Knead the dough again, adding the eggs, sugar, butter, orange zest, and salt.
7. Butter and flour a jelly-roll pan.
8. Spread the dough out in the pan. Leave to rise for another 2 hours.
9. Bake for 30 minutes.
10. Set aside on a cake rack to cool.
11. Sprinkle with confectioners’ sugar and serve.
**From “The Encyclopedia of Italian Cooking” and “Wikipedia, the free encyclopedia”**
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