2 large eggs
200 gm caster sugar
6 tbsp extra-virgin olive oil
Finely grated rind of
1 orange
150 ml milk
250 gm “00” or plain flour
2 tsp baking powder
350 ml whipping cream
25 gm icing sugar, plus extra
to serve
1 Preheat oven to 180°C.
Generously butter a rectangular
35cm x 12cm x 3cm loose-
bottomed tart tin or a round
22cm-diameter springform cake
tin. Whisk eggs and sugar in a
bowl or electric mixer until pale
and fluffy (5 minutes). Add oil,
orange rind and milk, and whisk
briefly until blended. Sift in flour
and baking powder, add a pinch
of salt and whisk again.
2 Pour batter into tin and bake
until sponge is firm to touch and
a skewer inserted comes out
clean (20-25 minutes). Cool for
10 minutes in tin. Run a knife
around edge of tin, remove
cake and cool on a wire rack.2 Whip cream and icing sugar
in a bowl until soft peaks form.
Cut cake in half horizontally
with a large serrated knife.
Spread bottom half with a thick
layer of cream, then top with
the other half. Run a clean
finger or palette knife around
the side of the cake to smooth
away any cream spilling out and
neaten the edges. Dust with
sifted icing sugar and serve.
Florentine cake will keep
refrigerated in an airtight
container for up to 3 days. ●Florentine cake SERVES 6
“These dramatic orange-scented cakes dominate the pastry shops of Florence at the time of
Carnevale towards the end of January and through February,” says Katie. “They’re usually made
in a large square or rectangular tin and decorated with the Giglio symbol of Florence. They’re
often served plain for breakfast, but I prefer mine stuffed full of sweetened whipped cream.”