Nutritional Info

Nutrition Facts

Serving Size 1 (61g)

Calories 207
Calories from Fat 109 (53%)
Amount Per Serving %DIV
Total Fat 12.1g 19%
Saturated Fat 4.4g 22%
Monounsaturated Fat 4.7g
Polyunsaturated Fat 3.1g
Trans Fat 0.0g
Cholesterol 126.6mg 42%
Sodium 396.7mg 17%
Potassium 83mg 2%
Total Carbohydrate 14.5g 5%
Dietary Fiber 0.5g 2%
Sugars 0.8g
Protein 6.8g 14%

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Abruzzo-style Almond Cake With Chocolate Frosting

Recipe Description
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 log shapes to small cupcake pans.
Prep time
30 min
Cook time
30 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
1 Cup(c)  all purpose flour
1 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  salt
1 Cup(c)  almonds, blanched
1 Cup(c)  sugar
2 Tablespoon(T)  unsalted butter
3   large eggs
1 Teaspoon(t)  pure vanilla extract
1/4 Teaspoon(t)  almond extract
4 Ounce(oz)  bittersweet or semisweet chocolate, chopped
1 Tablespoon(T)  slivered almonds, toasted and cooled
2 Tablespoon(T)  unsalted butter


Place the rack in the center of the oven. Preheat the oven to 375° F. Grease and flour a 9 by 2 inch round cake pan. Tap out the excess flour. In a large bowl, sift together the flour, baking powder and salt. In a food processor, grind the almonds with 1/4 cup of the sugar until very fine. 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 llntil light and fluffy. Beat in the eggs and extracts until blended. Add the ground almond mixture and stir until smooth. 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. 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. 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. 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.

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