Schiacciata Fiorentina
A traditional Florentine sponge cake, soft and light, flavored with orange and vanilla, typically served during the Carnival period.
50 min
Medium
Italiana (Toscana)
8 servings
The story behind
Schiacciata Fiorentina is one of those sweets that brings back immediate memories of walking through the streets of Florence. Despite its name, which means 'flattened,' it is a surprisingly fluffy and delicate sponge cake. What fascinates me most about this recipe is the perfect balance between the citrus aroma of orange and the sweet hint of vanilla, creating a simple base that doesn't need complications to shine. It is traditionally generously dusted with powdered sugar and decorated with the symbol of the 'giglio' (lily) of Florence. It is a recipe that reflects the welcoming and festive spirit of Tuscany, ideal for pairing with coffee in the afternoon.
Instructions
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1Beat the eggs with the sugar until you get a foamy, whitish mixture.
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2Add the milk and orange zest, integrating the liquids well.
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3Gradually add the sifted flour and baking powder, mixing with folding movements.
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4Pour the mixture into a greased rectangular mold so it takes its characteristic shape.
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5Bake at 180°C for about 30 minutes or until a toothpick inserted comes out clean; let cool before decorating with powdered sugar.
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