Florentine Easter Cake

Easter cake
Sofie Delauw/Getty Images
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
248 Calories
10g Fat
37g Carbs
3g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 248
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 8%
Cholesterol 53mg 18%
Sodium 385mg 17%
Total Carbohydrate 37g 13%
Dietary Fiber 1g 5%
Protein 3g
Calcium 157mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The more traditional recipes for this classic, orange-flavored Florentine Easter cake call for lard and require making a starter loaf with yeast. This recipe, from a pastry chef in Florence's Via Centostelle, does not, and is good enough to be eaten year-round. It's tasty as-is and wonderful filled with whipped cream or crema pasticcera (pastry cream).


  • 2 cups plus 1 tablespoon all-purpose unbleached flour
  • 1 cup minus 1 tablespoon granulated sugar
  • 4 tablespoons sunflower or corn oil
  • 7 tablespoons milk (warm)
  • 2 eggs
  • 1 orange (juiced and zested)
  • 1 tablespoon baking powder
  • Garnish: confectioner's sugar

Steps to Make It

  1. Gather the ingredients.

  2. Preheat your oven to 360 F.

  3. Beat the eggs, and mix all the ingredients together except the confectioner's sugar. You will obtain a fairly liquid batter.

  4. Sift in the baking powder and pour the batter into an 8-by-12-inch pan.

  5. Bake the schiacciata for 20 to 30 minutes, or until a toothpick inserted into the center comes out dry.

  6. Once the schiacciata has cooled, remove it from the pan and dust it well with the confectioner's sugar (make sure the schiacciata is cool, or the sugar will take on a bitter taste).


  • Schiacciata alla fiorentina is an ideal cake for stuffing, either with a generous layer of lightly sweetened whipped cream, or with crema pasticcera or Crema Chantilly. In either case, slice the cake open as if it were a book, spread a layer of filling over the bottom half, and replace the upper half.

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