Schiacciata Alla Fiorentina

Photo: Schiacciata Alla Fiorentina

TOTAL TIME: 1 hr 10 min
Prep: 15 min
Inactive Prep: 30 min
Cook: 25 min
 
YIELD: 12 servings
LEVEL: Easy

ingredients

  • Butter, for pan
  • 1 1/2 cups/250 g all-purpose flour
  • 1 cup/200 g sugar
  • 1 1/2 tablespoons baking powder
  • Zest and juice of 1 orange
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Directions

Preheat the oven to 360 degrees F. Butter a 9 by 13-inch baking pan.

Add flour, sugar, baking powder, orange zest, orange juice, eggs, milk, and oil. Beat with a hand mixer until thoroughly mixed together, about 3 to 4 minutes.

Add the batter to the buttered pan and bake for about 25 minutes. Test the cake with a toothpick inserted into the center. If it comes out clean, the cake is done.

Let cool for about 30 minutes on the counter, then flip the cake out of the baking pan. Slice and serve sprinkled with powdered sugar.

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5

Newest Ratings and Reviews

Read all 34 reviews

  • on April 07, 2013

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    I have made this cake many times. It is always wonderful, light, so easy to make, and never fails.
    Today I didn't have any whole milk in the house and decided to use mascarpone cheese and see what would happen. WOW it was even a little better, just a little richer.
    For those who have said that they tried the recipe a few times and it didn't rise, I would say that maybe you didn't use 1 1/2 Tablespoons of baking powder, maybe you used teaspoons?!
    Thanks Gabriele and Debbie, Love watching you, and always think your recipes are wonderful.

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  • on March 25, 2013

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    I love how delicious and quick this cake is. However, the cake in the picture does not look like it was made in a 9 x 13 pan. It looks like it was made in a bread pan. Anyway, I sometimes make an orange glaze ( more fresh orange juice and powdered sugar, pour it over the cake and let it sit for a few minutes. It is even a better color when I have used Cara Cara oranges. I also used extra virgin olive oil rather than vegetable oil. Everyone agreed it enhanced the flavor and texture.

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  • on February 11, 2013

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    I JUST MADE THE CAKE. WE LIKED IT, IT WAS REFRESHING AND LIGHT. I USED OLIVE OIL INSTEAD OF VEGETABLE OIL, MORE ITALIAN. I THINK IT COULD USE A FLAVOR SPIKE LIKE LEMON ZEST AND JUICE, MAYBE EVEN A PINCH OF CAYENNE.
    ALL IN ALL A NICE CLEAN TASTING CAKE. I THINK I'LL HAVE ANOTHER PIECE!
    IT JUST DAWNED ON ME THAT THIS TASTES LIKE A SPONGE CAKE, YUM, BUT MAYBE A PINCH OF SALT ALSO WOULD SPARK IT UP.

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