The rough sweet bread of my home is the king of Abruzzo desserts and was once served only at Christmas; today, however, it is found year-round in supermarkets and highway rest areas!
I have always adored this dessert so rich in almonds and chocolate that there was no return trip without it… and even when someone gifted it to me, it was a celebration.
Since the recipe is not challenging, I finally found the time to make it at home and enjoy it without leaving the house, having the privilege of dipping it in my morning latte… fantastic.
With this rough sweet bread of my home dressed for the occasion, I wish all my fellow food bloggers, all cooking enthusiasts, and anyone passing by a Merry Christmas!
See you soon
Sabrina.
READ ALSO:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 534.66 (Kcal)
- Carbohydrates 47.67 (g) of which sugars 23.54 (g)
- Proteins 14.50 (g)
- Fat 33.41 (g) of which saturated 11.12 (g)of which unsaturated 20.76 (g)
- Fibers 7.35 (g)
- Sodium 53.98 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 eggs (medium)
- 1 1/3 cups semolina
- 1 3/4 cups almonds (with skin)
- 1 orange (juiced)
- 3/4 cups sugar
- 1/4 cups rice oil (or olive or seed oil)
- 1 packet baking powder
- 5 bitter almonds (or 1/2 vial almond flavor)
- 7 oz dark chocolate (for glazing)
Preparation
– Grind the almonds with 1 tbsp of sugar and set aside.
– Separate yolks and whites and beat the latter to stiff peaks with an electric mixer.
– Beat the yolks with the remaining sugar until pale, add the orange juice and the oil slowly and mix.
– Combine the semolina with the baking powder and finally the ground almonds and the almond vial (if you can’t find bitter almonds)
– Add the egg whites and mix about a third into the batter to soften it, then gently fold in the rest.
– Grease the dome-shaped mold and pour the batter, then bake at 320°F for 40-45 minutes (always check with a toothpick).
– Remove from oven and unmold the cake onto a rack; once cool, glaze with melted chocolate.
Advice:
If you want the glaze slightly shinier and softer, you can melt 20 g of butter with the chocolate.
