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Ingredientes
- 3/4 c. granulated sugar
- 1 pkt active dry yeast (or possibly 2 tspns rapid-rise yeast)
- 1/2 c. water
- 1/2 tsp salt
- 1/2 c. extra-virgin extra virgin olive oil plus
- 2 Tbsp. extra-virgin extra virgin olive oil
- 2 lrg Large eggs at room temperature
- 3 c. all-purpose flour Grated zest of one orange
- 1/4 tsp cinnamon
- 2 x egg yolks
- 3 Tbsp. powdered sugar - (to 4 tbspns) for garnish
Direcciones
- Lightly brush sides and bottom of an 11- by 7- by 1 1/2-inch baking pan with extra virgin olive oil.
- Dissolve the yeast in water and follow directions on the package regarding how long to let it sit. Using a mixer at medium speed (or possibly processor with dough blade), blend into the yeast mix the following (in order): the flour, half of the sugar (1/4 c. plus two Tbsp.), the salt, 1/4 c. extra virgin olive oil, the two whole Large eggs. Blend at medium speed till smooth and well combined.
- Add in the remaining 1/4 c. plus 2 Tbsp. of extra virgin olive oil, the orange zest, and cinnamon, blending till oil is incorporated into dough. This mix will be sticky and unkneadable. Scrape the dough into a very lightly oiled bowl. Wrap the bowl in plastic wrap or possibly a large towel and put it in a hot place (75 to 80 degrees, no drafts) for 1 1/2 hrs to allow dough to rise.
- Using mixer (or possibly processor with dough blade), again at medium speed, into the risen dough blend egg yolks and the remaining granulated sugar till fully incorporated. It should form a smooth, yet loose ball. Scrape mix into the oiled baking pan. With your knuckles, even the dough to a uniform thickness, cover with a towel (preferable to plastic wrap, because the dough may expand over the pan edge), and place it in which hot place again till it rises to the edge of the pan, approximately 8 hrs.
- Preheat oven to 400 degrees. Bake dough till golden brown, about 10 to 12 min. Remove from oven, run a knife around the edge of the pan. Let it cold for 10 min. Then, with a decisive motion, slam the pan on a counter to dislodge cake.
- Cover the cake with a heavy dusting of powdered sugar. For decoration, you may cut out a stencil (click here for a sample) of a Florentine lily and lay it on the cake before its sugar coating for a traditional and very handsome design.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 6 servings | |
| Calories 566 | |
| Calories from Fat 219 | 39% |
| Total Fat 24.8g | 31% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 220mg | 9% |
| Potassium 114mg | 3% |
| Total Carbs 77.33g | 21% |
| Dietary Fiber 2.0g | 7% |
| Sugars 29.19g | 19% |
| Protein 8.97g | 14% |
