Genoa Cake Recipe

Genoa Cake Recipe: Picture this—you’re biting into a slice of rich, fruity cake, with every mouthful packed with currants, sultanas, and cherries. That’s the magic of Genoa Cake. This delightful treat adds a festive touch to any day. Whether you’re having it with a cup of tea or sharing it with friends, this cake is sure to be a crowd-pleaser.

History of Genoa Cake:

Did you know that Genoa Cake, or pandolce, has its roots in Genoa, Italy? Traditionally enjoyed during Christmas, this cake was a symbol of good luck and prosperity. The British version, while similar in its use of dried fruits and nuts, is a simpler, non-yeasted variant that can be enjoyed year-round. Its rich history and delightful taste make it a cherished classic.

Serving Suggestions for Genoa Cake Recipe:

Genoa Cake is incredibly versatile when it comes to serving. Here are a few ideas to make the most of this delicious treat:

Tea Time Delight: Serve slices of Genoa Cake with a pot of freshly brewed tea. The fruity flavors of the cake pair wonderfully with both black and green teas.
Whipped Cream or Custard: Add a dollop of whipped cream or a drizzle of warm custard to each slice for an extra indulgent treat.
Cheese Platter: For a unique twist, serve Genoa Cake alongside a cheese platter. The sweet and fruity notes complement cheeses like cheddar or brie beautifully.
Festive Garnish: Sprinkle a bit of icing sugar on top of the cake before serving for a festive touch.

Storing Instructions for Genoa Cake Recipe:

To keep your Genoa Cake fresh and delicious:

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to one week. This helps maintain the cake's moisture and flavor.
Freezing: If you'd like to store the cake for a longer period, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It will keep well in the freezer for up to three months. When ready to enjoy, thaw it overnight in the refrigerator.

Reheating Instructions:

To enjoy your Genoa Cake warm:

Oven: Preheat your oven to 150°C (300°F). Place slices of cake on a baking tray and cover with foil to prevent drying out. Heat for about 10-15 minutes.
Microwave: Place a slice on a microwave-safe plate and heat on medium power for 20-30 seconds. Be careful not to overheat, as this can make the cake dry.

Conclusion:

We hope you enjoy making and savoring this delightful Genoa Cake. It’s a wonderful way to bring a bit of traditional charm into your home. We'd love to hear how your cake turned out! Share your thoughts and photos in the comments below, and don’t forget to subscribe to our newsletter for more delicious recipes and culinary stories.

How to Make Genoa Cake Recipe

Prep Time 20 mins

Cook Time 60 mins

Rest Time 30 mins

Total Time 1 hr 50 mins

Cooking Method: Baking

Cuisine: Italian

Courses: Desserts

Difficulty: Beginner

Cooking Temp: 150 C

Servings: 10

Calories: 320 kcal per serving

Best Season: Suitable throughout the year

Dietary: Gluten-Optional, Nut-Containing, vegetarian

Description

Genoa Cake, with its rich blend of currants, sultanas, cherries, and almonds, is a timeless treat perfect for any occasion. This traditional cake, originating from Genoa, Italy, and cherished in British baking, offers a moist, flavorful experience in every slice. Whether enjoyed with a cup of tea, a dollop of cream, or on its own, this cake promises to delight with its fruity goodness and tender crumb. Easy to make and store, Genoa Cake is a delightful addition to your baking repertoire.

Ingredients

70 g currants
70 g sultanas
70 g mixed peel
60 g glacé cherries (chopped)
20 g almonds (chopped)
1 lemon (zest only, finely grated)
150 g self-raising flour
1 pinch salt
120 g unsalted butter (softened)
120 g caster sugar
1 tsp almond extract
2 large eggs
3 tbsp milk
40 g blanched almonds (whole or halved, for decoration)

Instructions

Preparation:

1
Preheat Oven
Preheat your oven to 150°C (130°C fan) or Gas Mark 2. Line a loaf tin (approximately 21 x 11 x 6 cm) with parchment paper or use a non-stick cake liner.

Making the Batter:

2
Prepare Fruits and Nuts
In a bowl, mix the currants, sultanas, mixed peel, chopped glacé cherries, chopped almonds, and lemon zest with a little of the measured flour to prevent them from sticking together. Set aside.
3
Sift Dry Ingredients
Sift the remaining flour with a pinch of salt and set aside.
4
Cream Butter and Sugar
In a large bowl, beat the softened butter, caster sugar, and almond extract together until soft and light. An electric mixer is recommended for this step.
5
Add Eggs
Beat in the eggs one at a time, adding 1 tablespoon of the measured flour with each egg to prevent curdling.
6
Incorporate Milk
Gradually add the milk, beating in a scant tablespoon of the measured flour with each addition.
7
Combine Ingredients
Gently fold in the remaining flour and the fruit and nut mixture until everything is just combined.

Baking:

8
Transfer to Tin
Spoon the cake mixture into the prepared loaf tin and smooth the top.
9
Decorate
Arrange the blanched almonds on top of the cake mixture.
10
Bake
Bake in the preheated oven for 55-65 minutes, or until a skewer inserted into the center comes out clean.

Cooling and Serving:

11
Cool in Tin
Place the tin on a wire rack until cool enough to handle.
12
Remove from Tin
Take the cake, in its liner, out of the tin and leave it to cool completely.
13
Serve
Once completely cool, remove the parchment paper, slice, and serve.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 320kcal

% Daily Value *
Total Fat 15g24%
Saturated Fat 9g45%
Cholesterol 30mg10%
Sodium 150mg7%
Potassium 90mg3%
Total Carbohydrate 45g15%
Dietary Fiber 3g12%
Sugars 30g
Protein 4g8%

Vitamin A 450 IU
Vitamin C 1 mg
Calcium 50 mg
Iron 1.5 mg
Vitamin E 1 IU
Vitamin K 1 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra flavour, soak the currants and sultanas in a little brandy or rum for an hour before using them in the recipe.
Ensure the butter is at room temperature to make creaming with sugar easier and more effective.
Tossing the dried fruits and nuts in a bit of flour helps distribute them evenly throughout the cake, preventing them from sinking to the bottom.
If you prefer a crunchier texture, lightly toast the chopped almonds before adding them to the mixture.
Allow the cake to cool completely before slicing to ensure clean cuts and avoid crumbling.
This cake can be made ahead of time and stored; the flavours often improve after a day or two.

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Read it online: https://greatfood.ie/recipe/genoa-cake-recipe/

Fiona O'Sullivan

Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.