Recipe

Parrozzo - Traditional Italian Almond Cake

Heavenly Almond Delight: A Taste of Italy in Every Bite

4.7 out of 5

Indulge in the rich flavors of Italy with this traditional Parrozzo recipe. This delectable almond cake is a beloved dessert that originated in the Abruzzo region of Italy. With its unique combination of almond flour, dark chocolate, and a hint of citrus, Parrozzo is a true culinary masterpiece.

Dessert› Cake› Parrozzo

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

20 minutes

Cooking time

40-45 minutes

Total time

1 hour and 5 minutes

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Gluten-free (if using gluten-free all-purpose flour), Low carb (moderate consumption due to sugar content), Kosher, Halal

Allergens

Almonds, Eggs, Dairy (butter, cream), Gluten (if using regular all-purpose flour), Soy (in some brands of dark chocolate)

Not suitable for

Vegan, Dairy-free, Nut-free, Paleo, Keto

Ingredients

2 cups (240g) almond flour 2 cups (240g) almond flour
1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
4 large eggs 4 large eggs
1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
Zest of 1 lemon Zest of 1 lemon
1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
1 teaspoon baking powder 1 teaspoon baking powder
Pinch of salt Pinch of salt
4 ounces (113g) dark chocolate, melted 4 ounces (113g) dark chocolate, melted
1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
1 tablespoon unsalted butter 1 tablespoon unsalted butter

Nutrition

Calories: 320 kcal / 1340 KJ
Fat: 22g (Saturated Fat: 5g)
Carbohydrates: 26g (Sugar: 20g)
Protein: 7g
Fiber: 3g
Salt: 0.1g

Preparation

1.
Preheat the oven to 350°F (175°C). Grease and flour a dome-shaped cake mold.
2.
In a large mixing bowl, combine the almond flour, granulated sugar, eggs, vegetable oil, vanilla extract, and lemon zest. Mix well until smooth.
3.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the almond mixture, stirring until just combined.
4.
Pour the batter into the prepared cake mold and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
5.
Allow the cake to cool in the mold for 10 minutes, then transfer it to a wire rack to cool completely.
6.
In a small saucepan, heat the heavy cream and butter over low heat until the butter melts. Remove from heat and stir in the melted dark chocolate until smooth.
7.
Pour the chocolate glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set before serving.

Treat your ingredients with care...

Almond flour — Make sure to use finely ground almond flour for the best texture in the cake.
Dark chocolate — Choose a high-quality dark chocolate with at least 70% cocoa content for a rich and intense flavor.
Lemon zest — Use organic lemons and grate only the outer yellow part of the peel to avoid any bitterness.

Tips & Tricks

For an extra touch of elegance, decorate the top of the cake with slivered almonds before baking.
Serve Parrozzo with a dollop of whipped cream or a scoop of vanilla gelato for a delightful combination of flavors and textures.
If you prefer a stronger citrus flavor, you can add a few drops of lemon extract to the batter.
To ensure the cake doesn't stick to the mold, generously grease and flour it before pouring in the batter.
Allow the cake to cool completely before glazing to prevent the glaze from melting.

Serving advice

Serve Parrozzo at room temperature to fully appreciate its flavors and texture. Cut the cake into slices and present it on a dessert plate or cake stand. Dust with powdered sugar for an elegant finishing touch.

Presentation advice

To enhance the presentation, drizzle some additional melted dark chocolate over the glazed cake in a decorative pattern. Garnish with a sprig of fresh mint or a few raspberries for a pop of color.