Genoa cake
2 hrsMakes one 23 cm cake
A traditional fruit cake studded with dried fruit and nuts, topped with whole almonds and glacé cherries.
| prepPreheat oven to 190°C / 375°F | |||||
| prepGrease and line a 23 cm cake tin | |||||
| 225 g butter or margarine, softened | Cream butter & sugar, beat in yolks, essence & rind | Coat fruit & nuts with flour, alternate with dry ingredients into base | Fold in egg whites | Spoon into tin, bake 190°C / 375°F 30 min, then 160°C / 320°F 90 min | Cool in tin, decorate with almonds & whole cherries |
| 100 g caster sugar | |||||
| 4 egg yolks | |||||
| 5 ml almond essence | |||||
| 5 ml grated orange rind | |||||
| 225 g raisins, chopped | |||||
| 100 g currants, chopped | |||||
| 100 g sultanas, chopped | |||||
| 50 g glacé (candied) cherries, halved | |||||
| 50 g glacé (candied) cherries, whole | |||||
| 50 g chopped mixed (candied) peel | |||||
| 100 g ground almonds | |||||
| 350 g plain flour | |||||
| 10 ml baking powder | |||||
| 5 ml ground cinnamon | |||||
| 4 egg whites | Whisk egg whites until stiff | ||||
| 25 g whole almonds | |||||
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