Ingredients with Measurements:
- 2 cups almond flour
- 1 cup cornmeal
- 1 cup sugar
- 1 cup butter, softened
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup maple syrup
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Oven
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 the almond flour, cornmeal, baking powder, and salt. Set aside.
3. In another mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
6. Fold in the chopped pecans.
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 of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. In a small saucepan, heat the maple syrup over medium heat until it comes to a simmer.
11. Remove the cake from the pan and place it on a serving plate.
12. Drizzle the warm maple syrup over the top of the cake.
13. Serve the Parrozzo with Pecan and Maple Syrup warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 440
Fat: 30g
Carbohydrates: 36g
Protein: 7g
Sodium: 250mg
Sugar: 23g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Cornmeal can be substituted with polenta or semolina.
- Pecans can be substituted with walnuts or hazelnuts.
- Maple syrup can be substituted with honey or agave nectar.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate twist.
- Substitute the pecans with dried cranberries for a fruity flavor.
- Add 1/4 cup of orange zest to the batter for a citrusy taste.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool in the pan for 10 minutes before removing it to prevent it from breaking apart.
- Warm the maple syrup before drizzling it over the cake for a more decadent flavor.
Storage instructions:
Store the Parrozzo with Pecan and Maple Syrup in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the cake in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the Parrozzo with Pecan and Maple Syrup on a cake stand or a decorative plate. Dust the top with powdered sugar for an elegant touch.
Garnishes:
Garnish the cake with fresh berries or whipped cream for a festive look.
Pairings:
Serve the Parrozzo with Pecan and Maple Syrup with a cup of coffee or tea for a cozy afternoon treat.
Suggested side dishes:
Pair the cake with a fruit salad or a cheese platter for a balanced dessert.
Troubleshooting advice:
- If the cake is too dry, add 1-2 tablespoons of milk to the batter.
- If the cake is too moist, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure the eggs are fresh and the butter is stored properly to prevent foodborne illnesses.
Food history:
Parrozzo is a traditional Italian cake from the Abruzzo region. It is made with almond flour and coated with chocolate. This recipe puts a twist on the classic by adding cornmeal and pecans.
Flavor profiles:
The Parrozzo with Pecan and Maple Syrup has a nutty and sweet flavor with a hint of maple.
Serving suggestions:
Serve the Parrozzo with Pecan and Maple Syrup as a dessert or a sweet snack.
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Taste: Sweet, Nutty, Creamy, Caramelized