Almond Cake from Abruzzo (Parrozzo)

From Dolce Italiano: Desserts from the Babbo Kitchen

Cookbook

Author(s): Gina DePalma, Mario Batali

Page 104

Cuisine: Italian

Course: Cakes

Reviews

1 reviews, average rating 3.0 / 5

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JustLaura

14 years ago

★ ★ ★ ★ ★ 3/5

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The flavors were good. But my batter was very thick and did not 'pour' at all. I had to scoop it into the pan. Cake was dense and crumbly. I'm not sure I would make it again since I'm not sure how to change it to make it better.

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