Florentine Orange Zest Cake
With their Italian background, stars of the Cooking Channel show Extra Virgin, Debi Mazar and Gabriele Corcos know how to entertain with style and flavor. By incorporating House Foods Tofu into their Tuscan style dishes, the recipes have the benefit of soy along with a decadent texture. Their latest recipe is a Florentine orange zest cake, the Schiacciata alla Fiorentina. Made with a seasonal blood orange, this Italian style cake is fluffy and eye-catching!
Schiacciata alla Fiorentina (Florentine Orange Zest Cake)
Created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin
2 ½ cups flour
1 cup coconut palm sugar (or brown sugar)
½ package (7 oz) House Foods Premium or Organic Tofu Firm
½ cup water
½ cup vegetable oil
Juice and zest of one blood orange (or orange)
Juice of one lemon
1 ½ tablespoon baking soda
2 tablespoons powdered sugar for garnishing
Preheat oven to 375 degrees.
In a mixer, blend together tofu, water, oil and the citrus juice. Pour the mix into a large bowl.
In a different bowl, mix together flour, sugar, baking soda, salt and baking powder. Mix all ingredients together evenly.
Slowly pour the dry mix into the liquid mix, whipping constantly to avoid the formation of lumps. Once all ingredients are mixed, the batter should have a moderately thick consistency.
Grease a 9” x 11” rectangular pan. Using a rubber spatula, spread the dough evenly in the pan. Bake for 35-40 minutes then let cool at least 30 minutes before removing from pan.
Garnish with sifted powdered sugar and serve sliced in rectangles, like a traditional Schiacciata.
Note: To make recipe Vegan, use butter alternative.