Schiacciata Azzima

A soft and fragrant dessert from the Tuscan tradition

Schiacciata Azzima is a simple yet fragrant cake deeply rooted in the Tuscan baking tradition. Its soft and delicate texture owes its unique character to fresh citrus zest and mint rosolio liqueur, which give it a fresh and unmistakable aroma. A timeless recipe, perfect for any occasion.

Ingredients

• 500 g of sugar
• 500 g of flour
• 100 g of butter
• 1 sachet of Vanilla powder
• 6 small glasses of mint rosolio liqueur
• 1 orange zest
• 1 lemon zest
• 1 sachet of baking powder

Preparation

Separate the egg yolks from the whites. Whip the egg whites to stiff peaks and set aside.

In a large bowl, mix the egg yolks with the sugar until the mixture is pale and creamy. Gradually add the flour, incorporating it little by little. Then add the melted butter (previously melted in a bain-marie), the grated orange and lemon zest, the vanilla powder, the baking powder and the mint rosolio liqueur. Gently fold in the whipped egg whites using upward movements, being careful not to deflate them.

Butter a cake tin and dust the surface with sugar. Pour the batter into the tin and bake in a static oven preheated to 180°C for approximately 30 minutes.