Italian Christmas cake is a typical sweet from Abruzzo called “Pane rozzo”. Prepared with a few simple ingredients, corn flour, almonds, eggs, very little sugar, olive oil, amaretto liqueur and lemon zest. A soft and delicious dessert because it is glazed with dark chocolate, it will amaze your guests.
Ingredients
Tools
Steps
Grease an 8 inch (20 cm) diameter dome mold with a knob of butter. Break the eggs into a bowl, add the sugar and whisk at high speed until the mixture is frothy and clear. Combine the grated lemon zest, liqueur and oil. Mix well with a spatula with movements from bottom to top. Add the cornmeal and almond flour. Gently mix always with movements from bottom to top so as not to disassemble the compound Pour into the mould. Bake in a preheated static oven at 356°F (180°C) for 35 minutes. Remove from the oven and leave to cool. Gently unmold onto a wire rack. Chop the chocolate, put it in a bowl and melt it in the microwave for 1 minute. Glaze the cake by pouring it into the centre. Leave to rest for a couple of minutes and move the cake onto a serving plate with a spatula.
Cook’s tips
If you don’t have almond flour you can use almonds and blend them finely.
You can also use unpeeled almonds for a more rustic dessert.
Recipes of cakes
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