Schiaccia Briaca: Drunken cake from a Tuscan Island
Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 8
A fruitcake-like specialty, made boozy with Aleatico and the pink-hued liqueur Alchermes.
  • 500 grams/18 oz of plain flour
  • 200 grams/7 oz of currants, raisins or sultanas (or a mix)
  • 200 grams/7 oz of sugar
  • 1 tsp baking powder
  • pinch of salt
  • 145 ml/5 oz (about a wine glass full) of Aleatico
  • 50 ml/1.5 oz of Alchermes
  • 100 ml/3.5 oz of olive oil
  • 30 grams/1 oz of pine nuts
  1. Preheat the oven to 180° C (350 ° F).
  2. Soak the raisins in a bowl of hot water until they become soft and plump.
  3. Combine the sifted flour, baking powder, salt, raisins and most of the sugar (set aside a few tablespoons) with the olive oil, Aleatico and half of the Alchermes until just combined. Be careful not to over mix the dough or it will become hard and chewy rather than crumbly. Some recipes advise on letting the mixture rest for up to an hour before baking.
  4. Press the dough into a greased and lined round baking tin and top with the pinenuts, a sprinkling of Alchermes, a drizzle of olive oil and a few tablespoons of sugar. This final touch gives the schiacciata its characteristic pink, crusty top.
  5. Bake for about 45 minutes or until a skewer inserted into the cake comes out clean. This cake is perhaps even better a few days after it’s made, with a characteristically sweet, dense, crumbly consistency and a crispy top.
Recipe by Honest Cooking at