Ingredients with Measurements:
- 1 1/2 cups almond flour
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 eggs
- 1/2 cup Amaretto liqueur
- 1/2 cup raisins
- 1 tsp baking powder
- 1/4 tsp salt
- Powdered sugar for dusting
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a small saucepan, heat the Amaretto liqueur and raisins over medium heat until the liquid is absorbed. Set aside to cool.
3. In a mixing bowl, combine the almond flour, all-purpose flour, granulated sugar, baking powder, and salt.
4. In another mixing bowl, whisk the eggs until frothy. Add the melted butter and whisk until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
6. Fold in the cooled raisins and Amaretto mixture.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Once cooled, dust the top with powdered sugar.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 360
Fat: 18g
Carbohydrates: 41g
Protein: 6g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Amaretto liqueur can be substituted with almond extract.
- Raisins can be substituted with dried cranberries or chopped apricots.
Variations:
- Add chopped almonds or hazelnuts to the batter for added texture.
- Top the cake with whipped cream or vanilla ice cream.
- Drizzle melted chocolate over the top of the cake for a decadent touch.
Tips and tricks:
- Make sure to grease the cake pan well to prevent sticking.
- Use room temperature eggs for best results.
- Let the cake cool completely before dusting with powdered sugar to prevent clumping.
Storage instructions:
Store the Parrozzo cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the cake in a preheated oven at 350°F for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the Parrozzo cake on a cake stand or platter and dust with powdered sugar.
Garnishes:
Garnish with fresh berries or chopped nuts.
Pairings:
Pair with a glass of Amaretto liqueur or a cup of coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not cooked through, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to properly store and handle the ingredients to prevent contamination.
Food history:
Parrozzo is a traditional Italian cake from the Abruzzo region, made with almond flour and typically served during the Christmas season.
Flavor profiles:
The Parrozzo cake has a nutty and sweet flavor with a hint of Amaretto liqueur and raisins.
Serving suggestions:
Serve the Parrozzo cake as a dessert or a sweet snack.
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Region: Italian