This cake is incredibly simple, just remember to add slowly the ingredients in the right order, and of course use good olive oil!
Many Tuscan cakes substitute butter with olive oil. This Schiacciata is typically eaten during Carnevale season and it is a “modern” version of the original Schiacciata Unta ( which was prepared with lard.
In the recipe below I use the expression “a filo” when adding a wet ingredient, it means adding it so slowly it makes a continuous string while stirring which result in a smooth and homogeneous batter.
For the dough
2 ½ cups flour, sifted
1 cup sugar
1/3 cup milk, at room temperature (whole or 2%)
1/4 cup extra virgin olive oil
3 eggs, at room temperature
1 large organic orange + zest
1 tablespoon Lievito Bertolini- or baking powder
1 vanilla bean, cut lenghtwise and seeds scraped
For the decoration
icing sugar q.b
unsweetened cocoa powder q.b
For the bottom of the mold
butter q.b
flour q.b
Preheat oven to 350F/180 C to the static bake setting as convection is not recommended for any cake that requires leavening.
Squeeze the orange after scraping the zest, filter juice and set aside.
Whisk eggs, sugar and vanilla seeds for 5 minutes using your mixer, until batter is clear and foamy.
With the mixer still on medium speed, add orange zest and olive oil a filo. Once oil is fully incorporated, add the orange juice a filo and the milk.
Mix the baking powder with flour and gradually incorporate them one spoon at the time.
Keep mixing for 2-3 minutes until batter is smooth and homogeneous. Pour batter into an 8” x 11” mold, previously buttered and floured.
Bake for 45 min and let it cool down before sprinkling icing sugar on the entire surface.
Cut out a Giglio Fiorentino stencil, lay it in the centre and sprinkle the cocoa powder.
Lift the stencil and your are ready to celebrate Carnevale!