Schiacciata alla fiorentina: Florence’s orange Carnival cake
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Schiacciata alla fiorentina (Florentine Carnival cake)
Schiacciata alla fiorentina is Florence’s fluffy, orange-scented Carnival cake, traditionally dusted with powdered sugar, often with the city’s lily stenciled on top. It’s made with oil instead of butter, and with a plant-based milk it’s completely dairy-free. One of the desserts we make in our cooking courses in Italy.
- Prep Time: 10 minutes
- Cooling: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Cuisine: Italian
- Diet: Dairy-Free, Vegetarian
Ingredients
- Juice and zest of 1 unwaxed orange
- 150 g (¾ cup) sugar, preferably superfine
- 2 eggs
- 250 g (2 cups) all-purpose flour
- 5 tbsp sunflower or olive oil
- 1 tbsp (14 g) natural baking powder
- 150 ml (⅔ cup) milk, or a plant-based milk
- Powdered sugar, to decorate
Instructions
- Preheat the oven to 190°C (375°F).
- Beat all the ingredients together well, adding the baking powder last.
- Pour the batter into a 20 × 30 cm (8 × 12 in) cake pan, or similar, lined with parchment paper. Bake for 20–30 minutes, until a skewer inserted in the center comes out clean.
- Let it cool for at least 30 minutes, then turn it out onto a plate and dust with powdered sugar.
- Serve it as it is, or cut it in half and fill it with whipped cream or pastry cream (crema pasticciera).
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