Here’s Sara’s second Parrozzo recipe [par-ròz-zo], the typical Abruzzo Christmas cake. This time she used almonds, red fruits and ratafià (i.e. wild cherry liquor), coated with white chocolate.
The outcome is a balanced combination of a rich aromatic bouquet and colors, thanks to candied citrus fruits mixed to red berries, sweet almond meal and white chocolate.
Check here the recipe for Almond & Pistachios Mini Parrozzi, glazed with dark chocolate
Sweet Recipe: Almond, Candied Fruits and Ratafià Liqueur mini Parrozzi
- Author’s Recipe: Sara Scutti
- Category: Dessert & Pastry
- Cuisine: Italian, Abruzzo
- Keywords: parrozzo, almond cake, white chocolate, holidays
- Servings: 20 pieces
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Difficulty: Medium
- 150 g “semola” durum wheat flour (*)
- 220 g caster sugar
- 6 eggs
- 150 g unpeeled almonds
- 50 g half-candied red fruits – sour cherries, cherries, strawberries (**)
- 3 spoonfuls evo oil
- 1 shot of ratafià liqueur
- 200 g white chocolate
(*) The original recipe requires semolina, whose grain is coarser than durum wheat flour, which I prefer.
(**) If you prefer you can use bits of sour cherries in syrup, or frozen berries (patting the frozen berries dry with several layers of paper towels and dusting with a bit of flour before mixing).
- Finely mince the almonds. In a bowl, lightly whip egg yolks, add the sugar (keep 1 spoonful for egg whites). Keep whipping until they turn into a soft yellow cream. In another bowl beat egg whites with the spoonful of sugar until stiff (beating gently at the beginning).
- Fold the egg whites into the yolk-cream using a wooden spoon or spatula and gently turn the first mixture over onto the other, (the purpose of folding is to retain the air you have whipped into the whites).
- Add the oil, then almonds and semola, next the berries and the ratafia’. Mix just until batter reaches the ribbon stage.
- Butter and dust the molds/tins with little flour, fill them up to 2 cm from edge. Bake at 180 °C (pre-heated oven) for about 40 minutes. Let cakes cool before removing them from the tins.
- Meanwhile, melt the white chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Leave aside to cool slightly before using it to glaze the “mini parrozzi”.
It’s a holiday arrangement on a crystal cake stand with handmade sugar paste decorations made by my twin sister Maria, a “cake designer at heart”.
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