Parrozzo di Papa - an Italian Cake

Name: Parrozzo di Papa - an Italian Cake
Yield: Serves 10-12
Cuisine: Italian
Ingredients: 115 g/4 oz plain chocolate, chopped; 6 egg whites; 225 g/8 oz semolina flour; 30 g/1 oz butter; 350 g/12 oz whole blanched almonds, toasted lightly, then finely ground; 2 tsp lemon rind, grated; 350 g/12 oz sugar; 6 eggs, separated; flakes to decorate (optional); 2 tbsp fresh lemon juice

Preparation info

Serves
10-12

Difficulty
Easy

Appears in

Chocolate

By Sara Jayne Stanes

Published 1999

About

This is a traditional Italian semolina and almond cake finished with a chocolate glaze. Truthfully, the glaze is the only thing about this cake which is chocolate - but the combination of lemon and chocolate, as you will know from reading this book, is one of my favourites.

Ingredients

6 eggs, separated
350 g/12 oz sugar
350

Europe
Italy
Cake
Mediterranean
Vegetarian

Method

Preheat the oven to 190°C/375°F/gas 5. Butter and line a 30 cm (12 in) loose bottomed cake tin