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Genoa cake
Genoa cake
Genoa cake is a delicious treat that originates from the Italian city of Genoa. It is a type of sponge cake that is usually made with ingredients like butter, eggs, flour, and sugar. What sets Genoa cake apart is the addition of ground almonds or almond extract, which gives it a unique and rich flavor. Some variations of Genoa cake also include dried fruit, such as raisins or currants.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon almond extract
- 1/2 cup ground almonds
- 1/4 cup dried fruit (raisins, currants, or your choice)
- 1 teaspoon baking powder
- Pinch salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the almond extract and mix until well combined.
- In a separate bowl, whisk together the flour, ground almonds, baking powder, and salt.
- Gradually add the dry ingredient mixture to the butter mixture, mixing until just combined.
- Gently fold in the dried fruit.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- You can dust the cooled Genoa cake with powdered sugar before serving if desired.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 424kcal (21%)Carbohydrates: 41g (14%)Protein: 7g (14%)Fat: 27g (42%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 137mg (46%)Sodium: 82mg (4%)Potassium: 126mg (4%)Fiber: 2g (8%)Sugar: 23g (26%)Vitamin A: 750IU (15%)Vitamin C: 0.01mgCalcium: 71mg (7%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
