Parrozzo

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parrozzo

This cake is typical of the Abruzzo Region in central Italy.

* 6 eggs
* 200 g sugar
* 150 g semolina
* 200 g crushed almond
* 2 tea spoon of Amaretto di Saronno
* 1 lemon
* 60 ml extravirgin olive oil.

Decoration:
* 200 g fondant chocolate
* 20 g butter

Separate the yolks from the whites and put them in two different bowls. Start to beat the egg yolks with the sugar until frothy and light. At this point add the almonds, semolina, grated rind of lemon, olive oil and liquor. whisk the egg whites until stiff and then fold them into the mixture, stirring gently from top to bottom.
Grease and flour a mold dome, which is typical of this cake, and bake in preheated oven at 160 degrees for 40-45 minutes. The cake is cooked when inserting a toothpick in the center, is dry. Let the Parrozzo cool for 10 minutes and then, gently turn it upside down on to a wire rack to cool.
Prepare the glaze: Using a Bain Marie and melt together the butter and chocolate, then spread the mixture on top of the cake and leave to cool.

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