Parrozzo with a North East Indian Twist

Recipe

Parrozzo with a North East Indian Twist

Assamese Parrozzo: A Fusion of Italian and North East Indian Flavors

4.6 out of 5

Indulge in the unique fusion of Italian and North East Indian cuisines with this Assamese Parrozzo recipe. This delightful dessert combines the traditional Italian Parrozzo cake with the aromatic flavors of North East Indian spices, creating a harmonious blend of cultures.

Jan Dec
Dessert› Cake› Parrozzo
European cuisine› Mediterranean cuisine› Italian cuisine
Asian cuisine› Indian cuisine› North East Indian cuisine

Preparation time

20 minutes

Cooking time

40-45 minutes

Total time

1 hour 5 minutes

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Nut-free (if almonds are omitted or substituted), Egg-free (if eggs are substituted)

Allergens

Nuts (almonds), Dairy (milk, dark chocolate), Eggs

Not suitable for

Vegan, Gluten-free

Ingredients

In this adaptation, we incorporate North East Indian spices like cardamom and cinnamon to infuse the cake with a warm and aromatic twist. Additionally, we use indigenous ingredients and flavors from the North East Indian cuisine to create a unique fusion dessert. We alse have the original recipe for Parrozzo, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 350 kcal / 1465 KJ
  • Fat (total, saturated): 20g, 6g
  • Carbohydrates (total, sugars): 38g, 20g
  • Protein: 7g
  • Fiber: 3g
  • Salt: 0.1g

Preparation

  1. 1.
    Preheat the oven to 180°C (350°F) and grease a round cake pan.
  2. 2.
    In a large mixing bowl, combine the semolina, ground almonds, sugar, baking powder, cardamom powder, and cinnamon powder.
  3. 3.
    In a separate bowl, whisk together the eggs, milk, and vegetable oil.
  4. 4.
    Gradually pour the wet ingredients into the dry ingredients, mixing well until a smooth batter forms.
  5. 5.
    Stir in the melted dark chocolate until fully incorporated.
  6. 6.
    Pour the batter into the greased cake pan and smooth the top with a spatula.
  7. 7.
    Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  8. 8.
    Remove from the oven and let the cake cool in the pan for 10 minutes.
  9. 9.
    Transfer the cake to a wire rack to cool completely.
  10. 10.
    Once cooled, dust the top of the cake with powdered sugar.
  11. 11.
    Slice and serve the Assamese Parrozzo as a delightful fusion dessert.

Treat your ingredients with care...

  • Semolina — Make sure to use fine semolina for a smoother texture in the cake.
  • Ground almonds — If you don't have ground almonds, you can grind whole almonds in a food processor until finely ground.
  • Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor.

Tips & Tricks

  • For an extra burst of flavor, you can add a teaspoon of orange zest to the batter.
  • Serve the Assamese Parrozzo with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast.
  • If you prefer a sweeter cake, you can increase the amount of sugar to 1 1/2 cups.
  • To make the cake more festive, you can decorate the top with slivered almonds or chocolate shavings.
  • Store any leftover cake in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Assamese Parrozzo as a dessert after a delicious North East Indian meal. Cut the cake into slices and present it on a dessert plate. Dust each slice with powdered sugar for an elegant touch.

Presentation advice

To enhance the presentation of the Assamese Parrozzo, you can place a sprig of fresh mint or a few edible flowers on each dessert plate. This adds a pop of color and freshness to the dish.

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