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Cake Fiorentina Schiacciata gluten-free

This is Schiacciata Fiorentina, a typical Tuscan dessert with an orange scent and very delicate. In this version the 00 flour has been replaced with gluten-free flours. It's quick and easy to do, using a spoon instead of scales and here are the ingredients:

  • 7 tablespoons of rice flour + 3 tablespoons of potato starch + 2 tablespoons of almond flour
  • 4 tablespoons of organic Vaianino extra virgin olive oil
  • 7 tablespoons of milk or almond drink, for those who are allergic to lactose
  • the grated zest of an organic orange and its juice
  • 1 sachet of baking powder
  • 2 eggs
  • 7 tablespoons of granulated sugar
  • icing sugar for the topping
  • low baking tray with a diameter of 26-28 cm

Beat the eggs and sugar well with an electric whisk. We then add the oil, the milk, and after mixing everything we add the grated orange zest and the orange juice. Mix the flours with the yeast and incorporate them into the dough. Mix everything well.

Cover the pan with baking paper and pour the fluid mixture into it. Cook in the ventilated oven, previously heated, at 180 degrees for 20 minutes. (Adjust the temperature to your home oven). Once cooked, remove from the oven and leave to cool before removing the cake from the pan. Sprinkle with icing sugar and our soft cake is ready. Good tasting.