Recipe

Parrozzo cake in an almond crust with Nutella®

Medium
1 h 15 min
Slices of excitement.

Parrozzo comes from an ancient peasant recipe called Pan Rozzo, a loaf of bread that shepherds in Abruzzo would derive from corn flour and milk from their herds, which smelled of thyme, mint and almonds from the mountains and was cooked in a wood oven. From a bread to a cake, the Parrozzo cake in an almond crust with NUTELLA® has become a true delicacy.

Parrozzo cake in an almond crust with Nutella®

INGREDIENTS for 6 portions

6 Eggs

200 g Sugar

150 g Semolina

200 g Chopped almonds

2 Tablespoons of liqueur (such as Amaretto di Saronno)

1 Lemon

60 ml Oil

90 g Nutella® (15 g/portion)

Toasted flaked almonds

nutella – an ingredient to prepare this delicious recipe

To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!

METHOD

Parrozzo cake in an almond crust with NUTELLA® - STEP 1
STEP 1

Separate the yolks from the egg whites and put them in 2 separate bowls. Start beating the yolks together with the sugar to create a fluffy, clear mixture. Combine the almonds, semolina, grated lemon peel, oil and liqueur. Whisk the egg whites until stiff and then gently add them to the mixture by stirring from the top to the bottom.

Parrozzo cake in an almond crust with NUTELLA® - STEP 2
STEP 2

Grease and flour a domed mould, add the dough and bake in a pre-heated oven at 160°C for 40-45 minutes. Use a skewer to check that the cake is done. Take the parrozzo out of the oven, let it cool for 10 minutes then gently turn it out onto a cooling rack and let it cool further.

Parrozzo cake in an almond crust with NUTELLA® - STEP 3
STEP 3

Spread Nutella® on the surface of the cake until it is completely covered and then sprinkle with flaked toasted almonds.

Slices of excitement. Share the recipe with the hashtag #nutellarecipe

Parrozzo comes from an ancient peasant recipe called "pan rozzo," a loaf of bread that shepherds in Abruzzo would make from corn flour and milk from their herds, smelling of thyme, mint and almonds from the mountains, and which was baked in a wood oven. From a bread to a cake, the parrozzo cake in an almond crust with Nutella® recipe has become a true delicacy.

Sustainable palm oil in Nutella
Good to know

Our palm oil is 100% RSPO certified sustainable and traceable and we are committed to no deforestation.

Sustainable cocoa in Nutella
Good to know

All the cocoa we buy comes from Rainforest Alliance Certified farms.

Upcycling Nutella jar
Good to know

Uhm, while preparing this recipe did you finish your Nutella® jar? You can upcycle it!

If you like it, share it on