Schiacciata alla Fiorentina (Traditional Florentine Cake)


Adapted from the Apicius International School of Hospitality and Chef Gabriella Ganugi

Note: This is an ideal cake to turn into an elegant dessert simply by filling it with sweetened whipped cream, pastry cream, or Chantilly cream. Slice the cake in half lengthwise using a long serrated knife. Carefully set the top portion aside, spread a layer of desired filling on the bottom layer, then replace the top layer. Dust the top with powdered sugar, slice and serve.

Super easy

Schiacciata alla Fiorentina (Traditional Florentine Cake)


For 8 Person(s)


  • 2 eggs
  • 2 cups flour
  • 1 1/2 tablespoons baking powder
  • 1 cups sugar
  • 1/4 teaspoons freshly grated nutmeg
  • 1 teaspoons vanilla extract
  • 1/4 cups olive oil
  • 1/2 cups warm whole milk
  • 1 medium orange, juiced and zested
  • Powered sugar, as garnish

Schiacciata alla Fiorentina (Traditional Florentine Cake) Directions

  1. Preheat oven to 350°. Butter bottom and sides of a 9 x 13-inch baking dish; set aside. 
  2. Beat the eggs in a stand mixer, or you can use a hand mixer,  until well blended and frothy.  Add all remaining ingredients except powdered sugar and beat until well blended, about 2 minutes.  The batter should be fairly thin.
  3. Turn the batter out into the prepared pan and bake for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and cool in the pan on a wire rack.  When the cake is completely cool, invert it onto a platter and dust the top with powdered sugar. Slice as desired and serve.

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