The easy and quick Florentine schiacciata is the homemade version of the famous ancient Carnival cake from Florence, also mentioned by Pellegrino Artusi as “greasy schiacciata” because it contains lard. The original recipe requires a long preparation with a double-rise dough, which not everyone often has the desire and time to try. This recipe is perfect for celebrating Carnival at home… but it’s also great as a birthday cake to fill with diplomatic cream and whipped cream!
For other Carnival desserts, or recipes suitable for a party with children, I recommend these links
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for the easy and quick Florentine schiacciata
The ingredients for this dessert, although simplified, are almost the same as the “more difficult” version; in any respectable Florentine schiacciata there must be orange juice and zest, eggs, milk, and powdered sugar for decoration. There are then many interpretations of the same recipe: some add butter, others do not include saffron, and others add a bit of vinsanto. This is the one made in my family, which my mom used to make for my birthday, since it falls right during Carnival!
- 3/4 cup sugar
- 2/3 cup orange juice
- 2 1/2 cups flour
- 1/2 cup milk
- 1/2 cup peanut oil
- 2 eggs (Whole)
- 1 tbsp baking powder
- 1 orange zest
- 1 sachet saffron
- 1/3 cup powdered sugar
- 1 pinch salt
- 1/4 cup unsweetened cocoa powder
Tools
- 1 Stand Mixer
- 1 Citrus Juicer
- 1 Sieve
- 1 Bowl
- 1 Sifter
- 1 Baking Pan
- 1
Steps
Preparing the easy and quick Florentine schiacciata is not difficult. The only caution is to beat the eggs and sugar well just like in sponge cake, only this way it will become soft but not tall (traditionally schiacciatas are a maximum of 3 cm or 1.2 inches). The same cake can be easily made with the Thermomix at speed 4
In the stand mixer’s bowl, put the sugar and eggs not straight from the fridge.
With the wire whisk, start beating the mixture at a medium-high speed. This is the most critical step, and it determines the success of the whole cake!
Continue beating until the eggs change color and become puffy and fluffy
Add the oil in a steady stream with the stand mixer running at a medium-low speed.
Incorporate the oil well before proceeding to the next liquid.
After squeezing and straining with a sieve the orange juice (possibly red), pour it in a steady stream into the batter.
The batter will change color while remaining whipped and puffy.
Sift baking powder and flour together in a bowl.
Add them gradually to the batter, making sure each addition is well incorporated before adding more.
Finish by adding the milk in a steady stream
Dissolve the saffron in a small amount of milk and pour it in. Finish with the orange zest and a pinch of salt.
In the aluminum baking pan (essential for this type of cake) greased and floured or coated with release spray, pour the batter which should be quite liquid.
Bake in a preheated oven at 350°F for 30 minutes. Before removing from the oven, do the toothpick test.
Once cooled and removed from the pan, proceed with the decoration. The classic decoration of the Florentine schiacciata involves the use of a special stencil of the lily, emblem of the city of Florence. To make it, first create the lily with cocoa using the stencil. Then, cover the lily by dusting the rest of the cake with powdered sugar.
If you don’t have the stencil, simply sprinkle powdered sugar over the entire surface!
Traditionally, this cake is cut into 12 squares to serve to your guests.
Various Tips
The easy and quick Florentine schiacciata keeps fresh for a couple of days covered. A classic filling, typical of Fat Thursday (known in Florence as Berlingaccio) is with whipped cream or chantilly cream. In some pastry shops, they also add pistachio cream along with the cream, but for true Florentines it’s almost heresy! If you liked this recipe, come and tell me on Instagram!
