tagAlt.Schiacciata alla Fiorentina Florentine Carneval Cake

Florentine Carnival Schiacciata – A Tuscan Citrus Cake

An iconic Carnival cake from Florence—infused with orange and olive oil, wonderfully simple yet bursting with fresh Tuscan flavors.
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    • ( Scored 5 on 1 reviews )

Nina:

Loving this recipe! This cake is perfect for a snack, a dessert, or even at breakfast time. Light and perfect - everyone that's had it so far has lo...

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tagAlt.Schiacciata alla Fiorentina Florentine Carneval Cake

The Schiacciata alla Fiorentina is a beloved Tuscan treat that fills pastry shop windows across Florence when Carnival season arrives. More than just a cake, it’s a symbol of Florentine tradition—a light, fragrant delight that captures the spirit of the city’s festivities. This flat, golden cake dates back to the Renaissance and is famous for its unique blend of extra-virgin olive oil and fresh orange zest, which impart a subtle citrus aroma and a moist crumb.

Thanks to its simple preparation, this cake is perfect for novice bakers eager to try their hand at authentic Italian recipes. Traditionally, the Schiacciata alla Fiorentina is dusted with powdered sugar—sometimes bearing a cocoa powder stenciled lily of Florence—and can be served plain or split and filled with luscious pastry cream or airy chantilly cream for an extra touch of indulgence.

Whether you enjoy it with a cup of coffee or as part of a festive Carnival spread, this cake is sure to bring a taste of Florence’s rich culinary heritage to your table. Its lightness and delicate sweetness make it a guilt-free pleasure, ideal for sharing with family and friends.

Ingredients

for 6 servings

Florentine Carneval Cake ingredients

  • Egg (Medium Yellow) 3
  • Sugar (Granulated) 8 table-spoon
  • Extra-virgin olive oil 6 table-spoon
  • All-purpose flour 12 table-spoon
  • Baking powder 1 table-spoon
  • Orange 1
  • Salt pinch

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Preparation

for 6 servings

Step

1

Of 2

Mix the batter and infuse with citrus

Start by preheating your oven to 140°C (285°F). Prepare a medium-sized, shallow rectangular baking dish by greasing it with a thin layer of butter and dusting it lightly with flour. Set aside.

Take one medium-sized blonde orange; finely zest the skin, and squeeze out the juice. Keep both zest and juice handy.

In a large mixing bowl, use an electric mixer to combine the eggs, sugar, extra-virgin olive oil, and a pinch of salt until the mixture is smooth and uniform. Add in the orange zest and juice, mixing thoroughly to ensure even distribution of flavor.

Gradually incorporate the flour, one tablespoon at a time, beating gently after each addition to maintain a smooth consistency. As a final step, sprinkle in the baking powder and blend until the batter is perfectly homogenous. Your mixture should now be fragrant and ready for baking.

Step

2

Of 2

Bake, cool, and finish with a classic touch

Pour the prepared batter evenly into the baking dish, smoothing the surface gently.

Bake in the preheated oven for about 20 minutes. Check doneness by inserting a toothpick into the center—if it emerges clean or with just a few soft crumbs, the cake is ready. If there is wet batter on the toothpick, allow the cake to bake a few minutes longer and retest.

Once baked, remove the cake from the oven and let it cool slightly in the pan. While still warm, generously dust the top with powdered sugar. For a truly traditional presentation, use a stencil to create a cocoa powder lily emblem.

Allow the cake to cool completely before serving. For added decadence, consider slicing the cake horizontally and filling it with a layer of pastry cream or chantilly cream for a richer, more festive dessert.

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Filippo Bartolotta

Filippo Bartolotta

...Great Italian Goodies!

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Reviews

Nina Monday 20th of April 2020

Light and tasty

Loving this recipe! This cake is perfect for a snack, a dessert, or even at breakfast time. Light and perfect - everyone that's had it so far has loved it, and I'm no expert baker!

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