The schiacciata fiorentina is a cake that smells like home, citrus and good things, which used to fill kitchens during Carnival. It is an old recipe linked to Tuscan tradition, winning everyone over for its extreme simplicity. A soft cloud, scented with orange, perfect to enjoy at any time of the day.
I chose to leave it like this, naked and authentic, just the way we like it at home. It is common to cut it in half and fill it with a generous amount of chantilly cream (whipped cream + sugar).
Whether you eat it plain or filled, its light texture will win you over. It is the perfect cake to share, the one that brings kids and adults together around a table. My little nephew adores it.
Come with me and let’s start baking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 40 Minutes
- Cooking time: 30 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Florentine schiacciata
- 1 2/3 cups all-purpose flour
- 3 oz granulated sugar (about 80 g (≈ 1/3 cup))
- 1/4 cup milk (room temperature (≈ 60 ml))
- 2 Eggs (room temperature)
- 2 tbsp oil (about 30 g (≈ 1 fl oz))
- 1/2 cup orange juice (from 1 large orange (≈ 120 ml))
- orange zest (from one orange)
- 4 tsp baking powder
- powdered sugar (for dusting)
- unsweetened cocoa powder (for dusting)
Tools for the Florentine schiacciata
- 1 Baking pan 12×8 in
Steps
Start by working the sugar together with the grated orange zest: this little trick helps release all the citrus essential oils. Add the eggs at room temperature and whisk everything with electric beaters for several minutes, until you obtain a very pale, voluminous and frothy mixture.
Slowly pour in the oil and the milk at room temperature while continuing to mix gently with the beaters on low speed. Also add the strained orange juice.Sift the all-purpose flour together with the baking powder and incorporate them little by little into the mixture. Mix well until you get a smooth, fluid batter without lumps.
Take a rectangular pan; it must be thoroughly buttered and floured to prevent sticking. Pour in the batter and level it well with a spatula. Bake in a preheated oven at 356°F (180°C) for about 25-30 minutes, always doing the toothpick test.
Remove from the oven and let cool completely. In the center, where the emblem stencil will go, put a bit of unsweetened cocoa powder, then carefully place the stencil on the cocoa and generously dust the entire surface with powdered sugar. Gently remove the stencil and get ready to enjoy this cake with immense satisfaction.
The little cloud of goodness is ready! I hope you enjoyed this traditional recipe. See you at the next recipe.
Storage
The schiacciata fiorentina keeps perfectly for 2-3 days at room temperature. The trick to prevent it from drying out is to store it under a glass dome or in an airtight container.
