The Sweet Simplicity of Schiacciata Fiorentina

If Florence had a signature cake, it would undoubtedly be the Schiacciata Fiorentina. This golden, cloud-like confection is a staple of Carnival season, a treat that’s as soft as a Florentine sunset and as rich in history as the city’s Renaissance past. But let’s be clear—this is not your average Tuscan bread. It shares its name with the more rustic, olive-oil-slicked schiacciata (also known as focaccia), but the two couldn’t be more different. One is savoury and sturdy, the other is delicate, sweet, and practically begging for a dusting of icing sugar.

Schiacciata Fiorentina is a cake with a story, and, like all good Italian pastries, it comes wrapped in a bit of mystery. The name itself, “schiacciata,” means “squashed” or “flattened,” referring to its characteristically low profile. Some say its origins trace back to convent kitchens, where nuns, skilled in the fine art of pastry, created it for religious festivals. Others argue that it was a simple, homemade Carnival treat, meant to brighten up the pre-Lenten days before all indulgence was put on hold. Either way, it became a beloved tradition in Florence, with every bakery offering its own slightly different version when February rolls around.

Unlike the dense almond cakes of Siena or the buttery sfogliatella of Naples, Schiacciata Fiorentina is all about lightness. It’s made with eggs, sugar, butter, flour, and milk, but its defining ingredient is orange zest, which gives it a vibrant, citrusy aroma. Some versions include a splash of orange liqueur, because, let’s face it, everything’s better with a little booze. Traditionally, it’s baked in a rectangular pan and finished with a generous layer of icing sugar, often stencilled with the Florentine giglio, the city’s famous lily emblem.

Carnival season in Italy is a time of unapologetic indulgence, and Schiacciata Fiorentina fits the mood perfectly. It’s soft yet substantial, rich yet airy, with just the right balance of sweetness and citrus. Unlike the towering, cream-laden cakes of other traditions, this one keeps things simple. It doesn’t need layers, fillings, or elaborate decorations—it lets its flavour do the talking. And for those who really want to take it up a notch, some modern variations include a luscious layer of whipped cream or pastry cream sandwiched in the middle.

A slice of Schiacciata Fiorentina pairs beautifully with a cup of strong Italian coffee, preferably enjoyed while sitting at a café in the shadow of the Duomo. If it’s later in the day, a glass of Vin Santo—a Tuscan dessert wine with honeyed, nutty notes—makes for a sophisticated pairing. If you’re more of a tea drinker, an Earl Grey with its citrusy bergamot notes works surprisingly well. But let’s be honest, this cake doesn’t need much to shine. It’s the kind of treat that can stand on its own, whether enjoyed at breakfast, as an afternoon snack, or as a post-dinner indulgence.

Since it’s a Carnival treat, it’s not exactly designed with health in mind—but compared to many other pastries, it’s relatively light. There’s no heavy cream, no cloying frostings, just a simple sponge with a touch of butter and citrus. The orange zest provides a little boost of vitamin C (if that makes you feel better about eating cake), and because it’s not overly sweet, it doesn’t leave you feeling like you’ve been hit by a sugar truck.

If you happen to be in Florence during Carnival, you won’t have to look far to find a slice of Schiacciata Fiorentina. Every pasticceria worth its flour will have a version, each claiming to be the best. Pasticceria Giorgio, a local favourite, is known for its particularly airy take, while Pasticceria Gilli in Piazza della Repubblica serves a more traditional, no-frills version. If Florence isn’t on your travel itinerary, the good news is that this cake is incredibly easy to make at home.

To bake your own Schiacciata Fiorentina, start by whisking together three eggs and 150g of sugar until light and fluffy. Add the zest of one large orange, along with 100ml of milk and 80g of melted butter. Sift in 250g of flour and a teaspoon of baking powder, folding gently to keep the batter airy. Pour into a greased rectangular cake tin and bake at 180°C for about 25 minutes, or until a toothpick comes out clean. Once cooled, dust generously with icing sugar, and if you’re feeling artistic, use a stencil to create the classic Florentine lily pattern.

That’s it—simple, fragrant, and unmistakably Florentine. Whether you enjoy it with coffee, wine, or just good company, Schiacciata Fiorentina is one of those cakes that makes you appreciate the beauty of a well-made classic. And if nothing else, it’s an excellent excuse to celebrate Carnival, even if you’re miles away from Tuscany.