Ingredients with Measurements:
- 1 cup almond flour
- 1 cup semolina flour
- 1 cup sugar
- 1 cup vegetable oil
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 apples, peeled and sliced
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper.
2. In a mixing bowl, whisk together the almond flour, semolina flour, baking powder, and salt.
3. In another mixing bowl, beat the eggs and sugar until light and fluffy. Add the vegetable oil and vanilla extract and mix well.
4. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
5. Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
6. While the cake is baking, prepare the caramelized apples. Melt the butter in a saucepan over medium heat. Add the sliced apples, brown sugar, and cinnamon. Cook, stirring occasionally, until the apples are tender and caramelized, about 10-15 minutes.
7. Once the cake is done, let it cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
8. Serve the parrozzo topped with the caramelized apples.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 37g
Protein: 7g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Semolina flour can be substituted with cornmeal or all-purpose flour.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Brown sugar can be substituted with white sugar or honey.
Variations:
- Add lemon zest to the batter for a citrusy twist.
- Top the parrozzo with whipped cream or mascarpone cheese.
- Use different types of apples or add other fruits such as pears or berries to the caramelized apples.
Tips and tricks:
- Make sure to line the cake pan with parchment paper to prevent the parrozzo from sticking.
- Use room temperature eggs for better results.
- Let the cake cool completely before slicing it to prevent it from falling apart.
Storage instructions:
Store the parrozzo in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the parrozzo in the oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Serve the parrozzo on a cake stand or plate and top it with the caramelized apples.
Garnishes:
Sprinkle powdered sugar or chopped nuts on top of the parrozzo.
Pairings:
Serve the parrozzo with a cup of coffee or tea.
Suggested side dishes:
Serve the parrozzo with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the parrozzo is too dry, add a tablespoon of vegetable oil or milk to the batter.
- If the cake is sticking to the pan, run a knife around the edges of the cake before removing it from the pan.
Food safety advice:
Make sure to wash your hands and all the utensils and equipment before and after cooking. Store the parrozzo in a clean and dry container.
Food history:
Parrozzo is a traditional Italian cake from the Abruzzo region. It was originally made with cornmeal and was later adapted to include almond flour.
Flavor profiles:
The parrozzo has a nutty and slightly sweet flavor, while the caramelized apples add a sweet and tangy taste.
Serving suggestions:
Serve the parrozzo as a dessert or a sweet snack.
Related Categories
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Region: Italian
Taste: Sweet, Nutty, Creamy, Caramelized, Spiced