Genoa Cake Recipe
Makes one 23 cm cake Fruit cake little different. Packed with sultanas, raisins, currants and covered with whole almonds and glace cherries what make a very attractive appearance for the cake.
Ingredients
- 225 g butter or margarine, softened
- 100 g caster sugar
- 4 pic eggs, separated
- 5 ml almond essence
- 5 ml grated orange rind
- 225 g raisins, chopped
- 100 g currants, chopped
- 100 g sultanas chopped
- 50 g glace (candied) cherries, halved
- 50 g glace (candied) cherries, whole
- 50 g chopped mixed (candied) peel
- 100 g ground almonds
- 25 g almonds
- 350 g plain flour
- 10 ml baking powder
- 5 ml ground cinnamon
Instructions
- Begin by combining the margarine or butter with the sugar, and then add in the egg yolks, almond extract, and grated orange zest. Blend everything together thoroughly.
- Next, mix the dried fruit and chopped nuts with some of the flour until they are coated. Alternate between adding spoonfuls of the flour mixture, baking powder, and cinnamon with spoonfuls of the fruit mixture. Continue stirring until all ingredients are well combined.
- Take the egg whites and beat them until stiff peaks form. Gently fold them into the mixture.
- Scoop the mixture into a greased and lined 23 cm cake tin. Place the tin in a preheated oven that is set to 190°C, gas mark 5, for 30 minutes. Then, reduce the oven temperature to 160°C, gas mark 3, and bake for an additional 1.5 hours or until the cake is springy to the touch and a skewer inserted into the center comes out clean. Leave it to cool in the tin.
Notes
Nutrition Information:
- Fat 4 g
- Carbs 25.2 g
- Fibre 1.1 g
- Protein 1.9 g