Schiacciata alla Fiorentina

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes (plus 2 hours rising time)

Servings: 8

Origin

• Region: Tuscany (Florence)

• Historical Context: Historically called Schiacciata Unta (oily flatbread) because it was baked using fresh lard immediately following the winter hog slaughter. It is the signature sweet eaten in Florence during Carnival.

Description

A traditional Florentine cake that resembles a light flatbread. It is uniquely flavored with fresh orange juice, orange zest, and a touch of olive oil or lard, baked until golden, and heavily dusted with powdered sugar.

Presentation

Baked in a flat rectangular pan. The white powdered sugar top is traditionally stenciled with a large, dark cocoa outline of the Florentine lily (Giglio di Firenze).

Ingredients

• 250g all-purpose flour

• 100g granulated sugar

• 15g fresh cake yeast (or 1.5 tsp active dry yeast)

• 1 large egg

• 60ml extra virgin olive oil (or melted lard)

• Juice and finely grated zest of 2 organic oranges

• A tiny pinch of ground nutmeg and salt

• Powdered sugar and cocoa powder for decoration

Step-by-Step Directions

1. Activate Yeast: Dissolve the yeast in 3 tablespoons of warm water with a teaspoon of sugar. Let sit for 10 minutes until foamy.

2. Mix Batter: In a large bowl, whisk the egg and sugar. Stir in the activated yeast mixture, extra virgin olive oil, fresh orange juice, and grated orange zest.

3. Incorporate Flour: Sift the flour, nutmeg, and salt into the wet ingredients. Beat with a wooden spoon for 5 minutes until a very smooth, thick, elastic cake batter forms.

4. First Rise: Cover the bowl with a damp cloth and let the batter rise in a warm, draft-free room for 1.5 hours until doubled in size.

5. Pan Rise: Grease a rectangular 8x12-inch baking pan. Pour the risen batter inside, smoothing it flat. Let it rise inside the pan for another 30 minutes.

6. Bake and Stencil: Bake at 180°C (350°F) for 25 minutes until the top is golden and a toothpick emerges dry. Let cool completely. Coat the top with a blanket of powdered sugar, then use a cutout stencil to dust a cocoa lily emblem in the center.

Optional Variations

• Schiacciata Farcita: Cut the cooled cake horizontally into two flat layers and stuff the center with a thick layer of vanilla pastry cream or sweetened whipped cream.

Cooking Tips

• Do not confuse this with a standard sponge cake. Because it utilizes yeast rather than baking powder, the texture should be slightly dense and bready, carrying a complex fermented note that cuts through the bright orange oils.

Nutrition Facts

• Calories: 220 kcal

• Carbohydrates: 38g

• Protein: 4g

• Fat: 6g

• Sodium: 55mg