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

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 or currants, glacé cherries, flour, eggs, butter, sugar
Food energy (per 100 g serving)	340 kcal (1424 kJ)[1]
Nutritional value (per 100 g serving)	Protein 4 g Fat 9 g Carbohydrate 59 g

Origins

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 (Italian: [panˈdoltʃe]; Ligurian: pandoçe [paŋˈduːse]; lit. 'sweet bread') 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 ('deep pandolce'), whilst a simpler variant which uses baking powder is known as pandolce basso ('flat pandolce') 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

• Génoise cake (Italian sponge cake)
• Pain de Gênes (ground almond cake)
• Cuisine of Liguria
• List of Italian dishes

References

На других языках

[es] Pandolce