Schiacciata Alla Fiorentina Recipe

Prepare oven and pan

Preheat the oven to 175°C (350°F). Line or grease a 23–25 cm (9–10 in) round cake pan and line the bottom with parchment paper.

Whisk eggs and sugar

In a large mixing bowl, whisk the 4 eggs with 150 g sugar until the mixture is pale, thick and has increased noticeably in volume (ribbon stage). This can be done with a hand mixer or stand mixer on high for 6–8 minutes.

Incorporate oils and liquids

Reduce mixer speed to low and gradually drizzle in 60 ml olive oil (or neutral oil) and then 40 ml milk. Add 60 ml fresh orange juice and the 2 tbsp orange zest. Mix just until combined — avoid deflating the batter.

Fold dry ingredients

Sift together 120 g all-purpose flour, 30 g cornstarch, 1 tsp baking powder and a pinch of salt. Using a spatula, gently fold the dry mixture into the wet batter in two additions, folding until just combined and no streaks remain. Do not overmix to keep the sponge airy.

Bake

Pour batter into the prepared pan, smooth the top, and bake for 22–28 minutes, or until the top is golden, a toothpick inserted into the center comes out clean, and the cake springs back lightly when touched.

Cool

Remove cake from oven, let rest in the pan 10 minutes, then invert onto a wire rack to cool completely. If the cake domed, level the top with a serrated knife once cooled to make an even surface for filling.

Chill tools

Place the mixing bowl and beaters in the refrigerator for 10–15 minutes to help the cream whip better (optional but recommended).

Combine mascarpone and sugar

In a chilled bowl, beat 150 g cold mascarpone with 60 g confectioners' sugar, 1 tsp vanilla extract, 1 tbsp orange zest and 15 ml orange juice until smooth and just combined. Keep the mixture cool.

Whip cream and fold

In a separate chilled bowl, whip 400 ml cold heavy cream to soft-medium peaks. Fold about one-third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream until uniform, keeping the mixture airy. Cover and refrigerate until assembly.

Make quick orange compote

Peel and thinly slice or segment 2 oranges, catching juices. In a small saucepan combine the sliced oranges, 30 g granulated sugar and 30 ml water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the slices are glazed and slightly reduced, about 5–7 minutes. Stir in 1 tsp orange blossom water if using. Remove from heat and cool to room temperature.

Prepare candied pistachios

If your pistachios are not candied, quickly candy them: in a small nonstick skillet melt 25 g granulated sugar over medium heat until it liquefies and turns light amber, stir in 40 g pistachios, coat them quickly, then transfer to parchment to cool. Roughly chop cooled candied pistachios into small pieces. (If using pre-candied pistachios, chop and reserve.)

Melt dark chocolate

Melt 50 g dark chocolate gently: use a double boiler or microwave in 20-second bursts, stirring between bursts, until smooth. Let cool slightly to thicken but remain pourable.

Assemble cake

Place cooled sponge cake on a serving plate. If desired, slice the cake horizontally into two thin layers (optional). Spread a thick layer (about two-thirds) of the chantilly crema over the top of the cake (or between layers if sliced). Arrange the glazed orange slices and segments decoratively over the crema, reserving a few for garnish.

Finish and decorate

Drizzle the melted dark chocolate over the oranges and cream (use a spoon or small piping bag for controlled drizzles). Sprinkle the chopped candied pistachios over the top for crunch and color. Dust the surface lightly with 10 g powdered sugar just before serving to evoke the traditional Fiorentina look.

Chill and serve

Chill the assembled cake for at least 30 minutes to let flavors meld and the crema set slightly. Remove from fridge 10 minutes before serving. Slice with a warm knife for clean cuts and serve.