Classic Italian Genoa Cake Recipe
This classic Genoa Cake, inspired by the traditional Italian pandolce, is a light, citrus-flavored fruitcake that's perfect for those who prefer a less dense option. Packed with cherries, sultanas, dried apricots, and almonds, this cake is easy to make and delicious whether served plain or buttered. A splash of Cointreau or brandy adds a festive touch, making it ideal for special occasions.
Equipment
- 450g loaf tin
- Baking parchment
- Mixing bowls
- spatula
- Sieve
- Large metal spoon
- small pan
Ingrediënten
For the Cake:
- 125 g unsalted butter
- 125 g golden caster sugar
- 3 medium eggs lightly beaten
- 1 teaspoon vanilla extract
- Grated zest of ½ lemon
- Grated zest of 1 orange
- 50 g natural-dye red glacé cherries halved
- 50 g green glacé cherries left whole
- 50 g bright-red glacé cherries left whole
- 50 g mixed candied peel chopped
- 150 g sultanas
- 150 g dried apricots chopped
- 25 g whole blanched almonds
- 115 g plain flour
- 60 g self-raising flour
- 1 teaspoon ground mixed spice
- 60 ml Cointreau or brandy
For the Topping:
- 100 g apricot jam
- 50 g whole blanched almonds
- 50 –70g glacé cherries
Instructies
Prepare the Cake Batter:
- Preheat the oven to 150°C/Gas Mark 2.
- Grease a 450g loaf tin and line the base and long sides with baking parchment.
- Using an electric mixer, beat the unsalted butter and golden caster sugar together until pale and fluffy.
- Gradually add the lightly beaten eggs, mixing well after each addition.
- Stir in the vanilla extract and the grated lemon and orange zest.
- In a separate bowl, mix the glacé cherries, sultanas, dried apricots, and whole blanched almonds with a tablespoon of plain flour to coat the fruits and nuts—this helps prevent them from sinking in the cake.
- Sift the remaining plain flour with the self-raising flour and ground mixed spice.
- Fold this flour mixture into the batter using a large metal spoon.
- Carefully fold in the dried fruits and nuts, ensuring the mixture is well combined without over-mixing.
- Spoon the batter into the prepared loaf tin and level the top with a spatula.
Bake the Cake:
- Bake the cake in the preheated oven for 55 minutes, or until it is springy to the touch and a skewer inserted into the center comes out clean.
- Once baked, pierce the cake several times with a skewer and slowly pour over the Cointreau or brandy, allowing it to soak into the cake.
- Leave the cake to cool completely in the tin.
Decorate the Cake:
- Warm the apricot jam in a small pan until it becomes a smooth glaze.
- Brush the top of the cooled cake with the warm apricot jam.
- Decorate the cake with whole blanched almonds and glacé cherries, arranging them in a pattern on top.
Notes / Tips / Wine Advice:
Serving Suggestion:
Serve this Genoa Cake sliced and buttered, or enjoy it plain with a cup of tea or coffee. It’s a perfect cake for festive occasions or as a treat any time of the year.Wine Recommendation:
Pair with a sweet dessert wine like Vin Santo or a glass of Amaretto.Nutritional Information
Calories: 350 kcal | Carbohydrates: 55 g | Protein: 5 g | Fat: 12 g | Fiber: 3 g | Sugar: 35 g | Salt: 0.3 g
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