Carnival is on the way and this year it happens right around San Valentine’s Day. Ash Wednesday is on the 14th of February, how do you celebrate these two days on the same day? For people who like to party at all occasions this will be a challenge as it’s also emotionally a complete different celebration. There is another day that requires two different emotions: the 1st of April. It happens on Easter Sunday.
But for today let us think about Carnival. And around this period there are a few typical treats they have in Italy. One is the Schiacciata alla Fiorentina. It’s a typical Tuscan cake. Very simple and easy, fast to prepare and with a really fresh, light taste.
I put the original version into a paleo friendly one. I used paleo flour and instead of the sugar I used raw honey. Originally they use orange zest and orange juice in the recipe. I prefer lemon. You can add little saffron to give a more yellow color, if you like. In some recipes I saw they use olive oil as a fat, I used ghee.
The name says ‘schiacciata’ which means ‘crushed’. That’s what it looks like, very low, like someone put something heavy on the cake and it’s a little bit.. crushed.
There are versions with a filling which can be a nice idea. Some vanilla cream for example sounds yummy, or even jam is a good idea. I preferred the original one as I like the more simple tastes.
Interesting fact: the cake should not be higher than 3 cm/1.2 inches.
The icing sugar on the top is nice when colored. Carnival is feast with colors, joy and a welcome to Spring, full of colors and light.
My little treat has gone fast with friends.
- 125 gr all purpose paleo flour
- 80 gr sweetener of your choice
- 150 gr paleo yoghurt
- 2 eggs
- 15 gr baking powder
- 1/2 c grassfed butter or ghee
- 1 lemon (zest and juice)
- 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.
