The Florentine schiacciata is a typical sweet from Tuscan cuisine, more specifically from the city of Florence, prepared during the Carnival period. Traditionally, it should not exceed 1 inch in height (I messed up, darn it!!!), it should be soft (very much so, haha!!!) and it must be baked in strictly rectangular pans (and here I almost made it!!).
The Florentine schiacciata is a delicious cake with a strong orange aroma, very pleasant to the palate, and truly deserves an article on the blog…
Prepare it, and you’ll taste how good this simple homemade cake is! P.S. To be precise, it should be noted that there is also a version with brewer’s yeast which obviously requires different and longer times… perhaps for next time!
TUSCANY is a region that has many great dishes and is famous for excellent foods!
Among the dishes, I remember CROSTINI WITH CHICKEN LIVERS, PAPPA AL POMODORO a special soup delicious warm and even cold, PICI ALL’AGLIONE a fantastic first course I tasted this summer in Siena, FLORENTINE-STYLE PORK LOIN a simple and aromatic second course, THE LIVORNESE-STYLE MULLET bluefish with a delicious sauce and so much more!
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I also have a free WhatsApp channel with a sweet and a savory recipe every day: click and subscribe →https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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- Difficulty: Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 8 pieces
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Tuscany
- Seasonality: Carnival
INGREDIENTS
- 2 cups flour
- 2 eggs
- 1 cup sugar
- 4 tbsps vegetable oil
- 6 tbsps milk (room temperature)
- 1 orange (juice and zest)
- 1 packet baking powder
- to taste powdered sugar (if desired for final decoration)
TOOLS
- Molds
- Stand Mixers
- Cooling Racks
FOR THE PREPARATION OF THE FLORENTINE SCHIACCIATA RECIPE
With an electric mixer, beat the sugar and eggs, then add the vegetable oil, milk, orange juice, and zest, and finally the flour sifted with the baking powder.
The mixture will be quite runny, but don’t worry, that’s how it should be!Now pour it into a greased pan (with oil or butter and flour or with a release agent) and bake in a preheated oven at 350°F for 20/30 minutes.
Personally, I covered the cake with foil in the last 5 minutes because it was nicely golden on top, and I didn’t want it to become too golden while finishing cooking.After the usual toothpick test, which should come out dry, I turn off the oven and let the cake cool.
Then I unmold it onto a serving plate, sprinkle it with powdered sugar and bring the Florentine Schiacciata to the table, a simple, soft, and delicious cake!!!
I remind you that at the top, where you find the blog menu, there is a magnifying glass 🔎, which allows you to search for an ingredient or recipe title and find all preparations that have that title or ingredient. I hope you will find recipes to your liking!
