Giro d'Italia '20 - Stage 9: San Salvo to Roccaraso (Aremogna)
It was a rainy and sloppy day in Abruzzo, as it was back at my home as well. Sometimes, you succumb to the elements and curl up on the couch, order takeout, and veg out all day. But, I chose the alternate path and tried to create some sunshine on this gray day by making a Parrozzo Abruzzese cake.
It was not without issues. My hand mixer crapped out while I was trying to cream the yolks with sugar and I don’t think I got that texture right, which set me up for bad things to come. Further, in my rainy day malaise, I tried taking a shortcut by not precisely alternating the introduction of certain ingredients and the dough kind of seized up before my introduction of the whipped egg whites. While this version I made is clearly a more rustic recipe, and not made in a true dome-like fashion as other more traditional cakes, I’m not sure if the end result was all my doing.
The cake didn't really rise (lack of baking powder/soda), it was a little dry, and it called for much less chocolate for the icing than I knew would be needed. I mean, it’s hard to not like cake and it was definitely passable, especially when accompanied by a nice glass of cold milk...man, an iced coffee with Disaronno would have been glorious as well.
As this cake is served traditionally around Christmas, I think I’m going to do some more research and perfect a recipe before I share it with you all down the road. She sure did show well, though, with that glossy coating of luxuriously gooey Ghirardelli chocolate.
留言