Schiacciata Fiorentina [Florentine Orange Cake]
Florentine Schiacciata is a traditional Tuscan cake, perfect for Carnival. This version combines simple ingredients for a soft, aromatic treat with a hint of orange.
Servings: 10
Equipment
- Knife
- Bowl
- Whisk
- Sieve
- 24x17 cm Baking Pan
- Oven
- Stencil to create a design with confectioners' sugar optional
Ingredients
- 1 cup + 2 tablespoons sugar
- 2 ⅓ cups all-purpose flour
- ⅓ cup whole milk room temperature
- 3 ½ tablespoons olive oil
- 3 large eggs
- Zest and juice of 1 orange
- 1 tablespoon baking powder
- 1 vanilla pod
For Decoration:
- Confectioners' sugar as needed
- Unsweetened cocoa powder as needed
Instructions
- Grate Orange: Grate the zest of one orange into a bowl. Squeeze and strain its juice; set aside.Zest and juice of 1 orange
- Whisk Eggs and Sugar: In a bowl, beat eggs, sugar, and vanilla seeds until light and fluffy.1 cup + 2 tablespoons sugar, 3 large eggs, 1 vanilla pod
- Add Flavors: Gradually mix in orange zest and olive oil.3 ½ tablespoons olive oil
- Combine Wet and Dry Ingredients: Slowly add orange juice, then milk. Gradually mix in sifted flour and baking powder to form a smooth batter.2 ⅓ cups all-purpose flour, ⅓ cup whole milk, 1 tablespoon baking powder
- Prepare for Baking: Pour batter into a greased and floured 24x17 cm baking pan.
- Bake: Bake at 350°F (180°C) for 50 minutes. Let cool before removing from the pan.
- Decorate: Dust with confectioners' sugar. Use a stencil to create a design with cocoa powder. Traditionally, the lily, the symbol of the city of Florence, is drawn on top.Confectioners' sugar, Unsweetened cocoa powder
Notes
- Florentine Schiacciata should be low and slightly flattened, as its name suggests.
- Store under a glass dome for up to 3 days. Freezing is not recommended.
- Serve with orange-flavored custard cream for added delight!
