Schiaccia Briaca - Italian Drunken Cake

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 3 large eggs 3 large eggs
• 1/2 cup (120ml) sweet wine (such as Vin Santo or Moscato) 1/2 cup (120ml) sweet wine (such as Vin Santo or Moscato)
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• 1/4 cup (40g) dried figs, chopped 1/4 cup (40g) dried figs, chopped
• 1/4 cup (40g) dried apricots, chopped 1/4 cup (40g) dried apricots, chopped
• 1 tablespoon orange zest 1 tablespoon orange zest
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Pinch of salt Pinch of salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 320 kcal / 1340 kJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 48g (Sugar: 28g)
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
2. 2.
   In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. 3.
   In a separate bowl, whisk together the vegetable oil, eggs, sweet wine, milk, and orange zest.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. 5.
   Fold in the raisins, dried figs, and dried apricots.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. 7.
   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. 9.
   Once cooled, dust the top of the cake with powdered sugar.
10. 10.
    Slice and serve the Schiaccia Briaca, and enjoy!

Treat your ingredients with care...

• Raisins — Soak the raisins in warm water or sweet wine for 10 minutes before adding them to the batter. This will plump them up and infuse them with extra flavor.
• Dried figs and apricots — Make sure to chop the dried fruits into small pieces to ensure an even distribution throughout the cake batter.
• Sweet wine — Choose a high-quality sweet wine, such as Vin Santo or Moscato, to enhance the flavor of the cake. If you prefer a non-alcoholic version, you can substitute the sweet wine with grape juice or apple juice.

Tips & Tricks

• For an extra boozy kick, you can brush the top of the cooled cake with a little more sweet wine before dusting it with powdered sugar.
• Serve the Schiaccia Briaca with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.
• If you prefer a spicier flavor, you can add a pinch of ground cloves or ginger to the batter.
• This cake tastes even better the next day, as the flavors have time to meld together. Store it in an airtight container at room temperature.
• Feel free to experiment with different dried fruits, such as dates or prunes, to add your own twist to the recipe.

Serving advice

Serve the Schiaccia Briaca at room temperature or slightly warmed. It pairs wonderfully with a cup of freshly brewed coffee or a glass of sweet dessert wine.

Presentation advice

To enhance the presentation, you can garnish the cake with a sprig of fresh mint or a dusting of cocoa powder in addition to the powdered sugar.