Debi Mazar’s and Gabriele Corcos’ Florentine Orange Zest Cake Recipe

Schiacciata alla Fiorentina.
It just sounds so … SEXY. And it is. Italian for Florentine Orange Zest Cake, Schiacciata alla Fiorentina is as delicious to eat as it is to say. (Or, better yet, have said to you by a strong and shirtless Italian.)
We got this Orange Zest Cake recipe — Which has tofu in it! Don’t tell! — from House Foods America, which is working with Debi Mazar and Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin. (Have you seen it yet? It’s super cute. Love them.) Made with a seasonal blood orange, this Italian-style cake is fluffy, tasty and eye-catching!
 

Florentine Orange Zest Cake Recipe

Ingredients
2 ½ cups flour
1 cup coconut palm sugar (or brown sugar)
½ package (7 ounces) House Foods Premium or Organic Tofu Firm
½ cup water
½ cup vegetable oil
Juice and zest of one blood orange (or orange)
Juice of one lemon
1 ½ tablespoon baking soda
2 tablespoons powdered sugar for garnishing
1 tablespoon butter for greasing pan*
Directions
1. Preheat oven to 375 degrees.
2. In a mixer, blend together tofu, water, oil and the citrus juice. Pour the mix into a large bowl.
3. In a different bowl, mix together flour, sugar, baking soda, salt and baking powder. Mix all ingredients together evenly.
4. Slowly pour the dry mix into the liquid mix, whipping constantly to avoid the formation of lumps. Once all ingredients are mixed, the batter should have a moderately thick consistency.
5. Grease a 9-inch-by-11-inch rectangular pan. Using a rubber spatula, spread the dough evenly in the pan. Bake for 35 to 40 minutes then let cool at least 30 minutes before removing from pan.
6. Garnish with sifted powdered sugar and serve sliced in rectangles, like a traditional Schiacciata.
*Note: To make recipe vegan, use butter alternative.
Now, does anyone know any strong, shirtless Italian men who can come over and bake this for us? —Jenn