Schiacciata alla Fiorentina

Villa Murray

Via Montebuoni 47   Tavarnuzze , Florence, 50023 Italie


  • 11 tablespoons white flour
  • 8 tablespoons Sugar
  • 8 tablespoons Olive oil, extravergin
  • 8 tablespoons Milk
  • 2 Eggs
  • 2 teaspoons Baking powder
  • Juice and zest of 1 Orange
  • For the cream
  • 1 lb Mascarpone cheese
  • 5 Egg yolks
  • 5 tablespoons Sugar
  • as You like Strawberries and dark chocolate


  1. The "schiacciata" is a typical Florentine cake. Usually prepared in the period of Carnival. It’s traditionally made in a rectangular mould and decorated with powdered sugar with the silhouette of Florentine lily. The name "schiacciata" means "squeezed", because this cake is not very thick (about 1 inch or few more). But it's perfume will enchant everyone. I suggest You this version with mascarpone cream, strawberries and/or chocolate.
  2. Mix toghether in a large bowl the flour with the baking powder, a small pinch of salt, then add the 8tbs of sugar, olive oil, milk, the 2 eggs, the orange juice and the zest.
  3. Pour the creamy mixture in a rectangular greased pan (about 10X14 inches) . The layer can't be thicker than 0,8 inches (2cm). Put in the pre-heated oven at 356°F (180°C)for about 20 minutes, or until the color turns to clear gold. Before to unmold the cake leave it to cool, then decorate with powdered sugar.
  4. Beat the 5tbs of sugar with the 5 egg yolks until the cream becomes soft and clear. Then add the mascarpone cheese in order to obtain a wonderful cream.
  5. Dispose in a plate a piece of "Schiacciata" and on a side a spoon of mascarpone cream with some strawberries and/or chopped dark chocolate.
About this recipe:

Schiacciata alla Fiorentina