Genoa Cake
This delightful fruit and nut cake is a perfect treat for any occasion. A rich and moist cake filled with a colorful assortment of fruits, nuts, and warm spices, it's bursting with flavor and texture. The lovely combination of almond essence and orange rind adds a beautifully fragrant touch. Topped with whole almonds and glace cherries, this cake is a true delight to the senses - both in taste and appearance.
— Constant Cookbook
Ingredients
- 225 g butter or margarine, softened
- 100 g/ caster sugar
- 4 eggs, separated
- 5 ml almond essence
- 5 ml grated orange rind
- 225 g raisins, chopped
- 100g currants, chopped
- 100 g sultanas chopped
- 50g glace (candied) cherries, halved
- 50g glace (candied) cherries, whole
- 50g/ chopped mixed (candied) peel
- 100 g ground almonds
- 25 g almonds
- 350 g plain flour
- 10 ml baking powder
- 5 ml ground cinnamon
Instructions
- 1.Cream together the butter or margarine and sugar, then beat in the egg yolks, almond essence and orange rind.
- 2.Mix the fruit and nuts with a little of the flour until coated, then stir in spoonfuls of the flour, baking powder and cinnamon alternately with spoonfuls of the fruit mixture until everything is well blended. Whisk the egg whites until stiff, and then fold them into the mixture.
- 3.Spoon into a greased and lined 23 cm cake tin and bake in a preheated oven at 190 oCgas mark 5 for 30 minutes, then reduce the oven temperature to 160 oC gas mark 3 for a further 1.5 hours until springy to the touch and a skewer inserted in the centre comes out clean. Leave to cool in the tin.
- 4.Decorate with whole almonds and glace cherries.
Yield
Serves 6
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