Genoa cake

Genoa Cake

A traditional Genoa cake

Genoa cake is a type of fruit cake that originated in Italy, specifically from the city of Genoa. It is known for its rich, dense texture and is traditionally made with a variety of dried fruits, nuts, and spices. Unlike other fruit cakes, Genoa cake is lighter and less sweet, making it a popular choice for those who prefer a more subtle flavor.

Ingredients

The main ingredients of a traditional Genoa cake include:

• Flour
• Butter
• Sugar
• Eggs
• Almonds
• Candied fruit
• Raisins
• Currants
• Lemon zest
• Orange zest
• Spices such as cinnamon and nutmeg

Preparation

The preparation of Genoa cake involves creaming the butter and sugar together until light and fluffy, then gradually adding the eggs. The flour is sifted with the spices and folded into the mixture. The dried fruits and nuts are then added, ensuring they are evenly distributed throughout the batter.

The cake is typically baked in a moderate oven until it is golden brown and a skewer inserted into the center comes out clean. Once baked, it is allowed to cool before being sliced and served.

Variations

There are several variations of Genoa cake, depending on regional preferences and available ingredients. Some versions include the addition of brandy or rum for added flavor, while others may incorporate different types of nuts such as walnuts or hazelnuts.

Serving Suggestions

Genoa cake is often served as a dessert or with afternoon tea. It can be enjoyed plain or with a light dusting of powdered sugar. Some prefer to serve it with a dollop of whipped cream or a scoop of ice cream.

Related Pages

• Fruit cake
• Italian cuisine
• Baking