Schiacciata Fiorentina
A Carnival Treat from Tuscany
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Schiacciata Fiorentina
A Carnival Treat from Tuscany
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| Servings | Prep Time |
| 16pieces | 15minutes |
| Cook Time |
| 30minutes |
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Ingredients
- 125gr all purpose paleo flour
- 80gr sweetener of your choice
- 150gr paleo yoghurt
- 2 eggs
- 15gr baking powder
- 1/2c grassfed butter or ghee
- 1 lemon(zest and juice)
Instructions
- Preheat the oven on 180°C/350°F and line a baking tray of 20 cm/8 ” with parchment paper.
- In a bowl crack the eggs and add the sweetener. Combine the ingredients well. Now add all the rest, the flour at last. Stir until the batter is smooth and well combined.
- Transfer the batter into the baking tray and bake for 30 minutes until the top is light golden and the tooth stick comes out clean.
- Let the Schiacciata cool on a cooling rack and transfer the cake on a square dessert plate.
- Put some icing powder on the top, decorate with cocoa and serve.