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
Units
Scale
- 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