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Parrozzo is a typical cake from the Abruzzo region first created in 1920 by Luigi D'Amico, a pastry-chef from Pescara. The idea and name for the cake originated from the old peasant tradition of ‘Pane Rozzo’, a long-lasting round loaf of bread made from maize. It is usually associated with Christmas.
D'Amico was inspired by this Pan Rozzo and created a cake using eggs and yellow corn flour to depict the color of the maize whilst the brown crust of the loaf was created using melted chocolate.
The cake was first tasted by an illustrious native of the Abruzzo region, the poet Gabriele D'Annunzio, who, astounded by its delicacy, composed the "Song of the Parrozzo".
D'Amico was inspired by this Pan Rozzo and created a cake using eggs and yellow corn flour to depict the color of the maize whilst the brown crust of the loaf was created using melted chocolate.
The cake was first tasted by an illustrious native of the Abruzzo region, the poet Gabriele D'Annunzio, who, astounded by its delicacy, composed the "Song of the Parrozzo".
| Weight | 0.9000 |
| product weight | 0,64 |
| Made in | Manoppello |
| Province | PE |
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You're reviewing: Almonds and chocolate parrozzo cake hand-packed
Parrozzo
(from the upcoming book, Dolce Italiano: Desserts from The Babbo Kitchen, by Gina DePalma, W.W. Norton & Co.)
For the Cake:
1 cup sliced, blanched almonds
1 ½ cups bleached cake flour
½ cup semolina
2 teaspoons baking powder
½ teaspoon kosher salt
¼ teaspoon ground nutmeg
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ teaspoon almond extract
Finely grated zest of 1 lemon
¾ cup finely chopped semisweet or bittersweet chocolate (about 3 ½ ounces)
For the Chocolate Glaze:
6 oz. semisweet chocolate
2 oz. unsweetened chocolate
2 tablespoons unsalted butter
1 tablespoon Amaretto
Preheat the oven to 325 degrees. Position a rack in the center of the oven. Grease and flour a 9-inch springform pan using nonstick cooking spray or butter.
Place the almonds on a baking sheet and toast them until they are golden brown and aromatic. Allow the almonds to cool completely, then place them in the bowl of a food processor. Add the flour, semolina, baking powder and salt, and process until the almonds are finely ground.
In the bowl of an electric mixer use the paddle attachment on medium speed to beat together the butter and sugar until very light and creamy, about 2 minutes. Beat in the eggs, one at a time, scraping down the sides after each addition. Beat in the vanilla and almond extracts and the lemon zest. Add the dry ingredients and the nutmeg, beating well until the batter is thick and emulsified. Fold in the chopped chocolate.
Pour the batter into the prepared pan, smoothing the top of the cake with a spatula.
Bake the cake for 25-30 minutes, or until it is golden brown, springs back lightly when touched, the sides have pulled away from the pan, and a cake tester inserted near the center comes out clean.
Cool the cake in the pan, placed on a cooling rack for 10 minutes, then remove the sides of the pan and allow the cake to cool completely.
While the cake cools, make the Chocolate Glaze by melting both chocolates over a double boiler and then whisking in the butter and Amaretto. To finish the cake, pour over the glaze onto the middle of the cake and spread it to the sides with a spatula, allowing some of the glaze to dribble over the edge and down the sides of the cake. Carefully transfer the cake to an attractive plate or cake stand, and if desired, decorate with additional sliced, toasted almonds.
Makes one 9-inch cake, approximately 8-10 servings.
(from the upcoming book, Dolce Italiano: Desserts from The Babbo Kitchen, by Gina DePalma, W.W. Norton & Co.)
For the Cake:
1 cup sliced, blanched almonds
1 ½ cups bleached cake flour
½ cup semolina
2 teaspoons baking powder
½ teaspoon kosher salt
¼ teaspoon ground nutmeg
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ teaspoon almond extract
Finely grated zest of 1 lemon
¾ cup finely chopped semisweet or bittersweet chocolate (about 3 ½ ounces)
For the Chocolate Glaze:
6 oz. semisweet chocolate
2 oz. unsweetened chocolate
2 tablespoons unsalted butter
1 tablespoon Amaretto
Preheat the oven to 325 degrees. Position a rack in the center of the oven. Grease and flour a 9-inch springform pan using nonstick cooking spray or butter.
Place the almonds on a baking sheet and toast them until they are golden brown and aromatic. Allow the almonds to cool completely, then place them in the bowl of a food processor. Add the flour, semolina, baking powder and salt, and process until the almonds are finely ground.
In the bowl of an electric mixer use the paddle attachment on medium speed to beat together the butter and sugar until very light and creamy, about 2 minutes. Beat in the eggs, one at a time, scraping down the sides after each addition. Beat in the vanilla and almond extracts and the lemon zest. Add the dry ingredients and the nutmeg, beating well until the batter is thick and emulsified. Fold in the chopped chocolate.
Pour the batter into the prepared pan, smoothing the top of the cake with a spatula.
Bake the cake for 25-30 minutes, or until it is golden brown, springs back lightly when touched, the sides have pulled away from the pan, and a cake tester inserted near the center comes out clean.
Cool the cake in the pan, placed on a cooling rack for 10 minutes, then remove the sides of the pan and allow the cake to cool completely.
While the cake cools, make the Chocolate Glaze by melting both chocolates over a double boiler and then whisking in the butter and Amaretto. To finish the cake, pour over the glaze onto the middle of the cake and spread it to the sides with a spatula, allowing some of the glaze to dribble over the edge and down the sides of the cake. Carefully transfer the cake to an attractive plate or cake stand, and if desired, decorate with additional sliced, toasted almonds.
Makes one 9-inch cake, approximately 8-10 servings.
