Schiacciata alla Fiorentina: Florence’s Carnival Sweet

Have you ever tasted schiacciata alla Fiorentina? This quietly charming cake hails straight from the heart of Florence, where tradition and simplicity rule the kitchen. You’ll spot it everywhere during Carnival, the joyful days leading up to Lent, when treating yourself to something sweet feels almost ceremonial. The word schiacciata means “flattened,” a nod to its low, rectangular shape but don’t let the name fool you.

This isn’t the savory flatbread you might expect. Instead, it’s a tender, airy cake with a delicate crumb, lightly perfumed with citrus, and just sweet enough to keep you coming back for another slice. Simple, festive, and unmistakably Florentine.

Simple ingredients—flour, sugar, eggs, and olive oil—mix with a bright touch of orange zest or juice. As it bakes, it fills the kitchen with a cheerful, citrusy aroma. After baking, sprinkle powdered sugar on top and, if you like, stencil a cocoa fleur-de-lis, Florence’s iconic symbol.

Typical ingredients

All-purpose flour
Sugar granulated
Eggs
Extra-virgin olive oil
Milk
Orange
Vanilla extract
Baking powder
Salt

Finishing
Powdered sugar
Cocoa powder (stencil Florentine lily (giglio))

Schiacciata alla Fiorentina is a classic Tuscan dessert. It’s light and spongy, closer to a simple cake than bread despite the name schiacciata. Sometimes a thin layer of whipped cream or pastry cream is added when served, but the base cake stays plain.

Schiacciata alla Fiorentina: Florence’s Carnival Sweet

Schiacciata alla Fiorentina: A Taste of Carnival in Florence

Schiacciata alla Fiorentina is a simple yet irresistible cake that captures the spirit of Florence, especially during the vibrant Carnival season in February. Light, moist, and slightly spongy, it’s the kind of cake that feels like a warm hug in every bite. Its flavor is brightened with the fresh zest of orange and the sweet, comforting aroma of vanilla, making each slice fragrant and cheerful.

Traditionally, the cake is finished with a generous dusting of powdered sugar, sometimes adorned with a cocoa-stenciled fleur-de-lis, the symbol of Florence.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Cooling Time 20

Total Time 1 15

Servings: 8 servings

Course: Dessert

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

250 g (2 cups) all-purpose flour
200 g (1 cup) granulated sugar
3 large eggs
100 ml (½ cup) olive oil
120 ml (½ cup) milk
Zest of 1 orange
1 tsp vanilla extract
2 tsp baking powder
salt (pinch)

Decorate

Powdered sugar for dusting
Cocoa powder (optional decoration)

Equipment

Electric mixer (optional)
9×13-inch baking pan (or similar)
stencil to create a fleur-de-lis design. (optional)

Instructions

Preheat the oven: Set to 180°C (350°F). Line your baking pan with parchment paper.
Mix the wet ingredients: In a large bowl, whisk together eggs, sugar, olive oil, milk, orange zest, and vanilla until smooth.
Combine dry ingredients: In another bowl, sift together flour, baking powder, and salt.
Form the batter: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Bake: Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and decorate: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Dust generously with powdered sugar. Optional: use a stencil and cocoa powder to create a fleur-de-lis design.

Notes

Room temperature: Make sure eggs and milk are at room temperature. This helps the batter mix evenly and keeps the cake light.

Orange flavor boost: For extra citrus aroma, add a teaspoon of orange juice along with the zest. You can also try a mix of orange and lemon zest for a brighter flavor.

Check doneness: Ovens vary. Start checking at 25–30 minutes with a toothpick. It should come out clean or with a few moist crumbs.

Nutrition Facts (Estimated)

Serving Size 1 slice (1/8 cake)

Amount Per Serving

Calories	260

Total Fat	12 g	15%
Saturated Fat	2 g	10%
Cholesterol	55 mg	18%
Sodium	120 mg	5%
Total Carbohydrate	34 g	12%
Dietary Fiber	1 g	4%
Total Sugars	16 g
Includes Added Sugars	14 g	28%
Protein	6 g

*Percent Daily Values (DV) are based on a 2,000-calorie diet.

Calorie & fat contributor note

Most of the calories come from added sugar and refined flour, while extra-virgin olive oil and eggs provide the majority of the fat. Saturated fat remains relatively modest compared to butter-based cakes, thanks to olive oil being the primary fat source.

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Decorate Schiacciata alla Fiorentina with a Fleur-de-Lis Stencil

To give your Schiacciata alla Fiorentina that classic Florentine touch, start by downloading a free fleur-de-lis image online and turning it into a stencil. Place the stencil gently in the center of your cooled cake. Then, using a small sieve, dust cocoa powder evenly over the stencil. Lift it carefully to reveal a crisp, elegant fleur-de-lis design. This simple decoration not only adds visual charm but also highlights the cake’s Tuscan heritage, making it perfect for Carnival celebrations or a festive dessert table.

Serving

Slice the cake into generous squares or rectangles, about 8 pieces for a standard pan. Serve it on a simple plate to let its golden color and powdered-sugar design shine. This cake pairs beautifully with a cup of espresso, cappuccino, or a light dessert wine. For an extra festive touch during Carnival, you can add a few fresh orange slices or edible flowers on the side. Enjoy it fresh at room temperature and watch how quickly it disappears.

Storage

Keep your cake fresh by storing it in an airtight container at room temperature. It will stay soft and flavorful for 2–3 days. For longer storage, you can wrap individual slices in plastic wrap and freeze them for up to a month. To enjoy, simply thaw at room temperature.

Avoid refrigerating the cake, as it can dry out the soft, spongy texture that makes Schiacciata alla Fiorentina so special.