Parrozzo Cake Recipe

The Abruzzo region of Italy is known for its traditional cake known as parrozo or panrozzo. Although it is frequently served as a Christmas dessert, people can eat it all year long. The primary component of Parrozzo Cake is officially recognized as a traditional cuisine item from Abruzzo.

Parrozzo Cake

Parrozzo Cake Recipe

Italian almond cake, also known as parrozo, is a flavorful and delicious dessert that will wow your guests on any occasion! Amaretto, chocolate, almond flour, and semolina are the major ingredients in this simple cake.
Prep Time 20 minutes
Cook Time 50 minutes
2 hours
Total Time 3 hours 10 minutes
Course Dessert
Cuisine Italy
Calories 895 kcal


  • 6 pic eggs separated yolks and whites
  • 3/4 cup (200g) granulated sugar
  • 1/2 cup (60g) unsalted butter melted
  • 2 tbsp  vegetable oil
  • 3 tbsp  amaretto liqueur
  • 1/4 tsp  almond extract
  • 1 3/4 cup (200g) almond flour
  • cup (150g) semolina flour


  • The egg yolks and sugar should be put in the bowl of a KitchenAid stand mixer using the whisk attachment. For a few minutes, mix the ingredients together at medium speed to obtain a creamy texture.
  • Melted butter, oil, amaretto, almond flavor, and lemon zest should all be added. Combine everything and thoroughly incorporate.
  • Melted butter, oil, amaretto, almond flavor, and lemon zest should all be added. Combine everything and thoroughly incorporate.
  • The egg whites should be whipped with an electric mixer until stiff peaks form.
  • Fold the egg whites into the cake mixture, working in 3 batches. Fold them in from using a spatula, working from the bottom of the bowl to the top, this will ensure the egg whited do not deflate.
  • Butter a hemispheric pan, then sprinkle with semolina.
  • To 320F, preheat the oven. Place the pan on a baking sheet, pour the cake batter inside, and bake the cake for about an hour to an hour and fifteen minutes. Make sure a toothpick or knife pushed into the center of the cake comes out clean to determine whether it is finished baking.
  • Take out of the oven, then allow it cool for 8 to 10 minutes. Place the cake upside down on a cooling rack. Use a spatula to loosen the edges if it won't release from the pan easily and try again.
  • Let the cake finish cooling.
  • Make the chocolate ganache after the cake has cooled. Put the chocolate and butter in the bowl of a double boiler. Butter and chocolate should be melted together until liquid.
  • Pour the ganache over the cake and level it out with a spatula while the cake is still on a drying rack with a piece of parchment paper under the drying rack. If desired, sprinkle on top; however, this is not customary.
  • Let the ganache set before cutting and serving.


Nutrition Information:
  • Fat 58g89%
  • Saturated Fat 20g125%
  • Trans Fat 1g
  • Cholesterol 164mg55%
  • Sodium 54mg2%
  • Potassium 317mg9%
  • Carbohydrates 76g25%
  • Fiber 10g42%
  • Sugar 39g43%
  • Protein 21g42%
  • Vitamin A 654IU13%
  • Calcium 160mg16%
  • Iron 6mg33%
Keyword Parrozzo Cake

Final Thought:

The dome shape of parrozzo, which results from using a hemisphere pan, distinguishes it from other cakes. It’s not just a unique shape; it’s also chocolate-covered! Even while the cake appears magnificent, it is actually very easy to make.
Here are a few justifications for baking this mouthwatering Italian almond cake:

I'm Jennifer Tirrell, a self-taught baker, and founder of CakeRe. As an experienced baker and recipe publisher, I have spent over a decade working in the kitchen and have tried and tested countless baking tools and products. From classic cakes to creative twists, I've got you covered. So grab your apron and let's get baking!

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