Ingredients with Measurements:
- 2 cups of almond flour
- 1 cup of hazelnut flour
- 1 cup of sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 4 eggs
- 1/2 cup of olive oil
- 1/2 cup of milk
- 1/2 cup of hazelnuts, chopped
- Powdered sugar for dusting
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
- Food processor
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 mixing bowl, combine almond flour, hazelnut flour, sugar, cinnamon, baking powder, and salt.
3. In another mixing bowl, whisk together eggs, olive oil, and milk.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in the chopped hazelnuts.
6. Pour the batter into the prepared cake pan and smooth the top with a rubber spatula.
7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Dust the top of the cake with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 375
Fat: 27g
Carbohydrates: 28g
Fiber: 3g
Protein: 9g
Substitutions for ingredients:
- Almond flour can be substituted with all-purpose flour or gluten-free flour.
- Hazelnut flour can be substituted with almond flour or all-purpose flour.
- Olive oil can be substituted with vegetable oil or melted butter.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add orange zest to the batter for a citrusy flavor.
- Replace hazelnuts with chopped almonds or walnuts.
- Use cocoa powder instead of cinnamon for a chocolatey twist.
Tips and tricks:
- Make sure to grease the cake pan well to prevent the cake from sticking.
- Use a food processor to make hazelnut flour if you can't find it in stores.
- Let the cake cool completely before dusting with powdered sugar to prevent it from melting.
Storage instructions:
Store the Parrozzo 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 on a cake stand and dust with powdered sugar. Garnish with fresh berries or whipped cream.
Garnishes:
Fresh berries, whipped cream, chopped hazelnuts, or chocolate shavings.
Pairings:
Espresso, cappuccino, or a glass of red wine.
Suggested side dishes:
Fresh fruit salad or a cheese plate.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try baking it for a few more minutes.
Food safety advice:
Make sure to use fresh ingredients and store the cake properly to prevent foodborne illness.
Food history:
Parrozzo is a traditional Italian cake from the Abruzzo region. It was originally made with cornmeal and was later adapted to use almond flour.
Flavor profiles:
The Parrozzo has a nutty and slightly sweet flavor with hints of cinnamon.
Serving suggestions:
Serve the Parrozzo as a dessert or a sweet breakfast treat.
Related Categories
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Region: Italian
Taste: Sweet, Nutty, Spicy, Cinnamon, Cinnamon-Flavored