With origins in cucina povera, the cake was reportedly invented by a rather creative baker from Elba’s Rio Marina, whose recipe combined two unique alcoholic beverages.
The first and defining ingredient is Aleatico, Elba’s very own sweet red wine, which lends the cake its rosy colour, boozy flavour and name, known in its local lilt as schiaccia briaca (schiacciata ubriaca, or ‘drunken schiacciata’). 
Aleatico is made in Elba from a red muscat grape that is also found in Lazio and Puglia. With a long history of Aleatico production on the island that goes back centuries, the sweet, liquorous wine was apparently Napoleon’s only consolation during his 300-day exile on the island. But that’s not the only reason you should try it. The sweet berry and rose aromas and deliciously syrupy consistency will seduce you on its own.
The second liqueur that’s added to the mix is Alchermes, a Tuscan specialty that dates back to the Middle Ages when it was touted as an elixir for longevity. The name comes from the Arabic and Persian words that describe the origins of the striking scarlet-pink colour of the liqueur, originally made from cochineal insects.
The Medici dukes were fond of Alchermes and in the 16th century Catherine de’ Medici even brought it with her to France where it became known as the liqueur of the Medici. The monks of Santa Maria Novella church were known to make it in 1743 and the Officina Farmaceutica di Santa Maria Novella still does – you can still find the most authentic version of Alchermes here today. The cinnamon and clove scented liqueur is still very much used in traditional Florentine desserts, including zuccotto and zuppa inglese (named for the English trifle that inspired this dessert), where it is used as much for its bright fuchsia colour as for its aroma and flavour.
If you cannot get Aleatico for this recipe, it won’t be a Schiacciata Ubriaca but you could substitute any sticky dessert wine.
Schiaccia Briaca: Drunken cake from a Tuscan Island
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
Description
Schiaccia Briaca is a traditional Tuscan cake from Elba, infused with Aleatico wine and Alchermes liqueur, offering a unique boozy and aromatic flavor.
Ingredients
- 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 of Alchermes
- 50 grams of pine nuts
- 50 grams of walnuts, roughly chopped
- Zest of 1 orange
Instructions
- Preheat the oven to 180°C (350°F).
- Soak the raisins in a bowl of hot water until they become soft and plump, about 10 minutes. Drain and set aside.
- In a large bowl, sift together the flour, baking powder, and salt. Add the sugar, drained raisins, pine nuts, walnuts, and orange zest. Mix well to combine.
- Gradually add the Aleatico and Alchermes to the dry ingredients, stirring until you have a thick, sticky batter.
- Line a baking dish with parchment paper and pour in the batter, smoothing the top with a spatula.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
If Aleatico is unavailable, substitute with any sticky dessert wine. Alchermes adds a unique color and aroma; if unavailable, consider using a liqueur with similar spice notes. Store the cake in an airtight container for up to 3 days. Serve with a glass of Aleatico for an authentic experience.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 10
- Carbohydrates: 60
- Fiber: 3
- Protein: 5
- Cholesterol: 0
Ciao. I was born in the town of Capoliveri ..Isola D’ Elba… Arrived in Australia 1950…Now living in Adelaide South Australia. My mother ,for birthday or special occasions would always bake LA SCHIACCIA BRIACA…drunken Cake..On the Island of ELBA my dad tendered his vineyard of Aleatico grapes as his daily work. Here ,my mother substituted this wine with local Muscat for the recipe of this much sort after delicacy .
I have baked it myself many times with different results as my mother’s recipe was a bit of this , a cup of that.. I never baked one as good as my mums, but I have created my on version and had some great results & and a few crumbly botch ups , but they have all tasted great..
Going to bake one this weekend…!!!!
Wonderful cake, a must try. My partner is from Elba and made this cake for me. The only difference to the recipe is that he also adds walnuts. Once you have made this cake, you can not get enough of it.
Good recipe to make on a short term.
It sounds amazing Emiko – nice write-up too!