Schiacciata alla Fiorentina is a very traditional Florentine cake which can be found in local pasticceria (pastry shops) all over the city. Originally a dish traditionally served at Easter it can now be purchased and enjoyed all year round! It is not unlike a sponge cake but with orange zest and the option of adding a wide variety of fillings such as ricotta and cream. In many ways, it is like the marriage between a sponge and a lemon drizzle cake except less sweet and heavy. As such, it can be served for a light snack in the afternoon, for breakfast (as is common in Italy!) or as a dessert. Find a villa with internet in Florence and taste it from a bakery as you wander the streets, taking in the sights and sounds on a crisp Autumn morning, or try it for yourself now with this recipe!
Ingredients
Serves 8 Slices
200g of caster sugar
4 tbsp of olive oil
7 tbsp of warm milk
2 large eggs
1 large orange
250g of flour
1 tbsp of baking powder
To glaze:
1 cup of caster sugar
½ cup of water
1 large orange - juice only
2 tbsp of unsalted butter
Cocoa powder and icing sugar to dust + orange zest
Method
1. Preheat your oven to 180℃ before beginning. Grease and line a baking tin, preferably measuring 23cm x 23cm.
2. Pour the caster sugar, olive oil, milk, eggs, zest and juice of one orange into a large bowl together.
3. However, sift in the flour and baking powder before combining with the other ingredients.
4. Pour the mixture into the prepared baking tin and place bake until you can put a knife into the centre and pull it out clean. This should take around 20-30 minutes.
5. Let the cake cool for ten minutes, then remove till completely cooled.
6. For the glaze, combine the sugar and water in a saucepan over heat until the sugar dissolves. Add the juice of one large orange and simmer on low heat till reduced and slightly thickened. Next, add the butter until it melts and pour the mixture slowly over the top of the cake. You can also sift cocoa and then icing sugar over the top and add the zest of an orange before serving.
And that's how you make the perfect Schiacciata Alla Fiorentina. Once you've tried it at home, you'll be dying to try it fresh from a bakery in Florence.
Serves 8 Slices
200g of caster sugar
4 tbsp of olive oil
7 tbsp of warm milk
2 large eggs
1 large orange
250g of flour
1 tbsp of baking powder
To glaze:
1 cup of caster sugar
½ cup of water
1 large orange - juice only
2 tbsp of unsalted butter
Cocoa powder and icing sugar to dust + orange zest
Method
1. Preheat your oven to 180℃ before beginning. Grease and line a baking tin, preferably measuring 23cm x 23cm.
2. Pour the caster sugar, olive oil, milk, eggs, zest and juice of one orange into a large bowl together.
3. However, sift in the flour and baking powder before combining with the other ingredients.
4. Pour the mixture into the prepared baking tin and place bake until you can put a knife into the centre and pull it out clean. This should take around 20-30 minutes.
5. Let the cake cool for ten minutes, then remove till completely cooled.
6. For the glaze, combine the sugar and water in a saucepan over heat until the sugar dissolves. Add the juice of one large orange and simmer on low heat till reduced and slightly thickened. Next, add the butter until it melts and pour the mixture slowly over the top of the cake. You can also sift cocoa and then icing sugar over the top and add the zest of an orange before serving.
And that's how you make the perfect Schiacciata Alla Fiorentina. Once you've tried it at home, you'll be dying to try it fresh from a bakery in Florence.
Photo credit: Kent Wang / CC BY-SA 2.0
