The Abruzzo region of Italy is known for its traditional cake known as parrozo or panrozzo. Although it is frequently served as a Christmas dessert, people can eat it all year long. The primary component of Parrozzo Cake is officially recognized as a traditional cuisine item from Abruzzo.
Parrozzo Cake Recipe
Italian almond cake, also known as parrozo, is a flavorful and delicious dessert that will wow your guests on any occasion! Amaretto, chocolate, almond flour, and semolina are the major ingredients in this simple cake.
Ingredients
- 6 pic eggs separated yolks and whites
- 3/4 cup (200g) granulated sugar
- 1/2 cup (60g) unsalted butter melted
- 2 tbsp vegetable oil
- 3 tbsp amaretto liqueur
- 1/4 tsp almond extract
- 1 3/4 cup (200g) almond flour
- 1 cup (150g) semolina flour
Instructions
- The egg yolks and sugar should be put in the bowl of a KitchenAid stand mixer using the whisk attachment. For a few minutes, mix the ingredients together at medium speed to obtain a creamy texture.
- Melted butter, oil, amaretto, almond flavor, and lemon zest should all be added. Combine everything and thoroughly incorporate.
- Melted butter, oil, amaretto, almond flavor, and lemon zest should all be added. Combine everything and thoroughly incorporate.
- The egg whites should be whipped with an electric mixer until stiff peaks form.
- Fold the egg whites into the cake mixture, working in 3 batches. Fold them in from using a spatula, working from the bottom of the bowl to the top, this will ensure the egg whited do not deflate.
- Butter a hemispheric pan, then sprinkle with semolina.
- To 320F, preheat the oven. Place the pan on a baking sheet, pour the cake batter inside, and bake the cake for about an hour to an hour and fifteen minutes. Make sure a toothpick or knife pushed into the center of the cake comes out clean to determine whether it is finished baking.
- Take out of the oven, then allow it cool for 8 to 10 minutes. Place the cake upside down on a cooling rack. Use a spatula to loosen the edges if it won't release from the pan easily and try again.
- Let the cake finish cooling.
- Make the chocolate ganache after the cake has cooled. Put the chocolate and butter in the bowl of a double boiler. Butter and chocolate should be melted together until liquid.
- Pour the ganache over the cake and level it out with a spatula while the cake is still on a drying rack with a piece of parchment paper under the drying rack. If desired, sprinkle on top; however, this is not customary.
- Let the ganache set before cutting and serving.
Notes
Nutrition Information:
- Fat 58g89%
- Saturated Fat 20g125%
- Trans Fat 1g
- Cholesterol 164mg55%
- Sodium 54mg2%
- Potassium 317mg9%
- Carbohydrates 76g25%
- Fiber 10g42%
- Sugar 39g43%
- Protein 21g42%
- Vitamin A 654IU13%
- Calcium 160mg16%
- Iron 6mg33%
Final Thought:
The dome shape of parrozzo, which results from using a hemisphere pan, distinguishes it from other cakes. It’s not just a unique shape; it’s also chocolate-covered! Even while the cake appears magnificent, it is actually very easy to make.
Here are a few justifications for baking this mouthwatering Italian almond cake:
