Parrozzo: Abruzzo-Style Chocolate Almond Semolina Cake

Name: Parrozzo: Abruzzo-Style Chocolate Almond Semolina Cake
Cook time: 50 minutes
Cuisine: Italian
Ingredients: 4 tablespoons (2 ounces or 1/2 stick) butter; plus more for the pan 3 1/2 ounces (about ½ cup plus 1 tablespoon) semolina or fine cornmeal flour; plus more for the pan 4 large eggs; separated 3/4 cup sugar 1 cup almond flour; or 3 1/2 ounces blanched almonds finely ground Zest and juice of ½ lemon Pinch of salt 2 1/2 ounces dark chocolate; chopped

Dolce

Francine Segan | Fri, 06/16/2023 - 06:18

Parrozzo, a traditional cake from Abruzzo

Difficulty Level

Low

Cooking Time

50 minutes

Cost

Low

Parrozzo, a typical dessert of Abruzzo, takes its name from a traditional domed bread — pane rozzo or “coarse bread” — made by local fishermen with cornmeal, olive oil and other ingredients.

You can make this adorable domed cake with either semolina flour, the essential ingredient for making authentic Italian pasta, or fine cornmeal, which gives the cake a pleasingly grainy texture. The additional touch of almond flour adds a lushness that pairs wonderfully with the

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Parrozzo: Abruzzo-Style Chocolate Almond Semolina Cake

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