Genoa cake

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Genoa cake
Genoa-cake.jpg
Genoa cake (Supermarket own-brand with few cherries)
TypeFruit cake
Place of originItaly
Region or stateGenoa
Main ingredientsSultanas/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)
Proteing
Fatg
Carbohydrate59 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]

Origins[edit]

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 cake, 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]

References[edit]