Parrozzo is a delicious Abruzzese cake characterized by its tub shape and soft texture. This delicacy was invented by the Abruzzese food and wine expert Luigi D'Amico in 1920, who wanted to celebrate his land and its traditions. Parrozzo is made with corn flour, potato starch, sugar, butter, coating chocolate, shelled almonds, bitter almonds, and eggs, and is baked until it achieves a golden crust. Sprinkled with powdered sugar, Parrozzo is perfect to enjoy at any time of the day, accompanied by a cup of coffee or a scoop of artisanal ice cream.
Blanch all the almonds in boiling water, then peel them, place them in a mortar, and crush them into a powder
Melt the butter in a small pan, setting aside some for greasing the cake tin
Pour the egg yolks and sugar into a bowl, beat them well for a long time, then add the almond powder, alternating and sifting the flour and potato starch
Finally, add the melted and cooled butter
Beat the egg whites until stiff and gently fold them into the mixture
Pour everything into a greased cake tin and bake for 40 minutes at 180 degrees
Once cooked, let it cool and remove from the tin
Chop the coating chocolate, melt it over very low heat, then pour it over the cake, spreading it evenly in a thin layer with a spatula
As soon as the coating has set, transfer the parrozzo to a serving plate and serve
Bowl
Tub-shaped mold
Store the Parrozzo in an airtight container at room temperature for 2-3 days.
Parrozzo is a traditional cake from Abruzzo, made with corn flour and almonds.
Italia, Abruzzo
| Energy (kcal) | 424.25 |
| Carbohydrates (g) | 42.72 |
| of which Sugars (g) | 30.29 |
| Fat (g) | 25.27 |
| of which Saturates (g) | 11.06 |
| Protein (g) | 7.96 |
| Fiber (g) | 2.33 |
| Sale (g) | 0.05 |
