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The more traditional recipes for this classic, orange-flavored Florentine Easter cake call for lard and require making a starter loaf with yeast. This recipe, pried by my mother-in-law from Il Rossino, a pastry chef in Florence's Via Centostelle, does not, and is good enough to be eaten year-round. It's tasty as-is, and wonderful filled with whipped cream, crema pasticcera (pastry cream), or whipped cream.

See Also

Ciambella all'Arancia, Orange Ring Cake

An Even Quicker Schiacciata

Torta Agli Agrumi, Citrus Cake