Recipe: Schiacciata Alla Florentina, An Airy Cake Made with Olive Oil

This fool-proof schiacciata alla fiorentina recipe comes from Chef Patrizia Steccato

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Stroll into any of Florence’s delightful little bakeries, and you’ll surely see the city’s most iconic confection – schiacciata alla fiorentina, or stiacciata unta; literally, greased flat bread. This delicious dessert is easily recognized by the distinctive Giglio bottonato emblem on it, the one that the city of Florence has held proudly on her coat of arms for almost a thousand years. 

“During carnival, every family makes a simple version of this light and airy cake. We love this olive oil cake because it’s not too sweet and we can’t get enough of the fresh orange flavor that comes through in each bite,” explain Trove Co-founders Emilie Bridon and Erika Takeuchi. 

To bring you an authentic schiacciata alla fiorentina recipe, we’ve teamed up with Trove.

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Trove aims at lightening the strain caused by travel bans on small businesses: 20% of all profits go to the destination’s featured artisans and chef. 

“The more we chat with artisans, chefs and small businesses that have been built on tourism the more we want to get the word out… to help support them,” adds Emilie.

Each box includes the chosen destination’s experiences in a virtual format with live and on-demand cooking and cultural activity classes, along with thoughtfully curated edible items, and goodies made by local artisans. Read the unsponsored Trove subscription box review here.


Fool-Proof Schiacciata Alla Fiorentina Recipe from Chef Patrizia Steccato


Recipe: Schiacciata Alla Florentina, An Airy Cake Made with Olive Oil


Preparation and cooking time – 40 min.

Serves 4-6 people.


You’ll need:


  • 3 large eggs at room temp. 
  • 1 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 large orange, juice & zest 
  • ¼ cup extra virgin olive oil 
  • ½ cup milk, room temp.
  • 1 ½ cups all-purpose flour 
  • 1 tbsp baking powder
  • 3 tbsp powdered sugar
  • 2 tbsp unsweetened cocoa powder
  • Fleur de Lis stencil (optional, for the cocoa emblem)



  1. Preheat oven to 360℉. Butter & flour an 8” x 10” baking pan (square or circular pan are also fine).
  2. Zest orange and set aside. Squeeze out remaining juice and set aside separately from the zest.
  3. Using a mixer, beat eggs, sugar and vanilla on high for at least 5 minutes. Beat in the orange zest and olive oil on low speed. Add the orange juice and milk and beat for a minute.
  4. In a small bowl, whisk the baking powder and flour. Add in half of the flour into the egg mixture you just made and mix on low. Then fold in the other half. Pour the batter in the buttered pan and bake for 30 minutes. 

How to tell if the cake is done: nice golden brown color, and when poked, a toothpick comes out clean.

  1. After removing your cake from the oven, let it cool in the pan until the top feels firm. Flip cake onto a cooling rack to demold, then flip it back onto a flat surface for decorating.
  2. Dust cocoa powder over the entire surface of the cake using a sieve/fine mesh strainer. Place your Fleur de Lis stencil on the cake and dust powdered sugar through the sieve to cover the full cake. Gently remove the stencil and serve.




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