Schiacciata Fiorentina
Florence's Carnival cake — schiacciata fiorentina, a soft, flat orange-scented cake, marked with a large lily (the Florentine coat of arms). The cake has an unusual flat, dry appearance but is incredibly soft and moist from the olive oil and lard inside. Only 2cm high, dusted with icing sugar; often with the lily stencilled in cocoa powder. A Carnival and February tradition.
- Total
- 35 min
- Serves
- 10
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Dissolve yeast in warm water. Beat eggs with sugar until pale. Add olive oil, lard, orange zest, juice and yeast water; mix.
About 4 min
Add flour and salt; mix to a soft, slightly sticky batter (much wetter than bread dough).
About 9 min
Pour into a lined 30x40cm baking tray; spread to 2cm height. Rest 1 hour until puffed.
About 9 min
Bake at 180°C for 25–30 minutes until set and very lightly golden. Do not overbake — it should remain very moist.
About 9 min
Cool completely. Dust very generously with icing sugar. If desired, place a lily stencil on top and dust cocoa powder through it. The flat, icing-sugar-white appearance is instantly recognisable.
About 3 min
Nutrition per serving (estimate)
- Calories
- 260
- Protein
- 5 g
- Carbs
- 40 g
- Fat
- 10 g
- Fibre
- 1 g
- Sugar
- 22 g
- Sodium
- 100 mg
Contains: gluten, eggs
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Recipe by Boon Tools.