Schiacciata alla fiorentina recipe
The schiacchiata alla fiorentina is a very old cake that can be found during the carnival period in pastry shops and bakeries in and around Florence. Rectangular in shape, the coat of arms of Florence, a fleur-de-lis, clearly visible on it, made with cocoa powder delicately dropped on powdered sugar.
The schiacciata alla fiorentina is a very simple recipe and if you stuff it with pastry cream it will be even more delicious to taste. Here is the recipe to try at home (the original version uses lard and sourdough instead of oil and chemical yeast).
Ingredients
- 2 eggs
- 100 grams of sugar
- 10 spoons of oil
- 350 grams of flour
- 80 ml of milk
- A pinch of saffron
- The juice and zest of an orange
- A sachet of vanilla-flavored yeast
- A pinch of salt
- Vanilla-flavored sugar
Preparation
Take the eggs and whisk the yolks with the sugar until frothy, then slowly add the oil, flour, milk, saffron and orange juice and grated zest.
Once you have a smooth dough, add the beaten egg whites, the vanilla-flavored baking powder and a pinch of salt. Then knead the dough gently with a wooden spoon.
Pour the mixture into an oiled and floured baking dish and bake in a 200-degree oven for about 30 minutes. Let it cool and sprinkle the Schiacciata with vanilla-flavored powdered sugar.
Enjoy your meal!
