Genoa cake

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Genoa cake
Genoa cake (Supermarket own-brand with few cherries)
Type Fruit cake
Place of origin Italy
Region or state Genoa
Main ingredients Sultanas/raisins, Currants, Glacé cherries, Flour, Eggs, Butter, Sugar
Food energy
(per 100 g serving)
340 kcal (1424 kJ)[1]
Nutritional value
(per 100 g serving)
Carbohydrate 59 g

Genoa cake (also simply Genoa[2]) is a fruit cake consisting of sultanas, currants or raisins, glacé cherries, almonds, and candied orange peel or essence, cooked in a batter of flour, eggs, butter and sugar.[3] [1]


Although the name genoa cake is mainly used in the UK, where recipes for it have been around since the 19th century,[4] it is a variant of the Pandolce cake which originated in 16th century Genoa as a Christmas cake. Unlike genoa, traditional Pandolce includes pine nuts as a major ingredient and uses yeast as its raising agent, which requires several hours to rise, like bread.[5] This original form is now known as Pandolce Alto, whilst a simpler variant which uses baking powder is known as Pandolce basso and is essentially the same as the genoa cake sold in the UK, with a moist but crumbly texture.[6][7]

The term Genoa cake is also sometimes used to refer to two other Genoa-related cakes, neither of which are fruit cakes: Génoise cake, a light sponge cake,[8] and Pain de Gênes (Genoa Bread), a dense almond cake.[9]

See also[edit]


  1. ^ a b Ingredients and nutritional analysis of commercially made Genoa Cake at Tesco supermarket
  2. ^ Oxford Dictionaries
  3. ^ Genoa Cake recipe BBC Good Food Magazine
  4. ^ Recipe 154 in The Bread Biscuit Bakers and Sugar-Boiler's Assistant by Robert Wells (London, 1890)[1]
  5. ^ Gourmet Liguria
  6. ^ Pandolce Basso Genovese Archived 2013-10-15 at the Wayback Machine.
  7. ^ Pandolce Christmas cake
  8. ^ Gourmet Britain Genoa cake recipe
  9. ^ Cook's Info: Genoa Cake