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Abruzzo-Style Almond Cake with Chocolate Frosting |
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Serves: 8 (Parozzo)Category: Cakes with Dried Fruit and Nuts Parozzo is an Abbruzzese dialect word meaning "rough bread," though nowadays it also indicates this lovely almond cake. I have sampled versions baked in everything from long loaf shapes to small cupcake pans. 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup blanched almonds 1 cup sugar 1/2 cup plus 2 tablespoons unsalted butter 3 large eggs 1 teaspoon pure vanilla extract 1/4 teaspoon almond extract 4 ounces bittersweet or semisweet chocolate, chopped 1 tablespoon slivered almonds, toasted and cooled Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
1 Place the rack in the center of the oven. Preheat the oven to 375°F. Grease and flour a 9 × 2-inch round cake pan. Tap out the excess flour. 2 In a large bowl, sift together the flour, baking powder, and salt. 3 In a food processor, grind the almonds with 1/4 cup of the sugar until very fine. 4 In a large bowl, with an electric mixer at medium speed, beat 1/2 cup of the butter with the remaining 3/4 cup of sugar until light and fluffy. Beat in the eggs and extracts until blended. Add the ground almond mixture and stir until smooth. 5 Scrape the batter into the prepared pan. Bake 30 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. 6 Cool the cake in the pan on a wire rack 10 minutes. Invert the cake onto the rack. Turn it right side up onto another rack and let cool completely. 7 Bring about 2 inches of water to a simmer in the bottom half of a double boiler or a small saucepan. Place the chocolate and the remaining 2 tablespoons of butter in the top half of the double boiler or in a small heatproof bowl that fits comfortably over the saucepan. Place the bowl over the simmering water. Let stand uncovered until the chocolate is softened. Stir until smooth. 8 Pour half the chocolate over the cake, allowing some to drip over the sides. Smooth the sides and top. Spread the remaining glaze over the cake swirling it with a spatula. Sprinkle with the slivered almonds. Let set at room temperature at least 30 minutes before serving. Cover with a large inverted bowl and store in the refrigerator up to 3 days. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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